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Smothered Cube Steak

Ingredients

  • 4-6 cube steaks
  • salt and pepper to taste
  • all purpose flour to dredge
  • 3-4 cups beef broth, chicken broth, or water
  • 1 medium onion, thinly sliced

Instructions

  • Season the cube steak with salt and pepper on both sides. Dredge in flour to coat.
  • Fry in hot oil in a large skillet until browned on each side. Set the browned cube steak on a paper towel lined plate to drain and rest. Dispose of most of the oil in the skillet except for a couple of tablespoons.
  • Add in 1/4 cup of flour and whisk into the grease, scraping up any brown bits in the bottom of the pan. Allow the roux to thicken a little and then add your broth or water to the skillet.
  • Whisk to combine and add your meat back to the skillet. Sprinkle the onions all around. Bring to a boil and then reduce to a simmer and cover. Cook on the stovetop for 1 to 2 hours, low and slow, until the meat is fall apart tender.

Notes

My Mama always used beef broth in this recipe. I’m not a big fan of the flavor of beef broth, so I use chicken broth. Mama also sometimes used water when I was growing up and that can be used in a pinch as well.
Start out with 3 cups of liquid and if you feel like you want more gravy than that, then add an additional cup.