Cube Steak with Balsamic Onion Gravy is a rustic and hearty dish cherished for its robust flavors and comforting qualities. Originating from the concept of elevating economical cuts of meat, cube steak is a tenderized beef steak that has been pounded to break down the fibers, making it more palatable. The balsamic onion gravy, rich and savory with a hint of sweetness, complements the steak wonderfully, marrying well with the steak's texture. This dish is often enjoyed for a satisfying family dinner or a cozy meal on a cool evening, embodying the essence of home-style cooking with its simple yet delicious components.
When serving Cube Steak with Balsamic Onion Gravy, it's all about balance and complementing the flavors. Traditional sides such as mashed potatoes or buttered egg noodles work exceptionally well, as they soak up the delectable gravy and create a truly comforting meal. A side of steamed green beans, roasted carrots, or a crisp green salad can add a welcome freshness to the rich flavors. For those who enjoy a touch of starch, dinner rolls or crusty bread are ideal for sopping up any remaining gravy on the plate.
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Cube Steak with Balsamic Onion Gravy
Ingredients:
- 4 pieces of cube steak (about 1 1/2 pounds)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions:
1. Preheat your oven to 325°F (165°C).
2. Season the cube steaks generously with salt and pepper on both sides.
3. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the steaks and sear them until browned on both sides, approximately 1-2 minutes per side. Remove the steaks from the skillet and set aside.
4. In the same skillet, add the sliced onions and cook over medium heat until they are soft and begin to caramelize, about 10 minutes. Add the garlic and cook for an additional minute until fragrant.
5. Sprinkle the flour over the onions and garlic, stirring to coat them evenly and cook for another minute to remove the floury taste.
6. Slowly pour in the beef broth and balsamic vinegar, stirring constantly to avoid lumps from forming. Bring the gravy to a simmer, and add the thyme.
7. Return the seared steaks to the skillet, nestling them into the onions and gravy.
8. Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Cook for 1 to 1.5 hours, or until the steaks are tender.
9. Once the steaks are cooked to your desired tenderness, remove them from the oven. If the gravy is not thick enough, you can return the skillet to the stovetop and simmer until it reaches the desired consistency. Stir in the butter until melted and season the gravy with additional salt and pepper if needed.
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10. Serve the cube steaks hot, smothered in the balsamic onion gravy and accompanied by your chosen sides. Enjoy!