This affordable and easy recipe for cube steak with balsamic onion sauce has a rich and savory flavor.
Simple, cubed beef steaks are lightly fried and then dipped in a flavorful onion sauce. It’s the ultimate comfort food served with mashed potatoes or noodles.
- Slow braising makes the steak Tender and infused with savory flavors.
- He rich and robust sauce It is balanced with red wine, broth, balsamic and Dijon.
- Combines sweet and spicy flavors.
- Caramelized onions add A little bit of sweetness to the general plate.
- He Rich, layered flavors and tender texture. It pairs perfectly with the unique ingredients of the sauce.
What you will need: Diced steaks and sauce
Diced fillets: Cube steaks are a lean cut of beef that comes from either the top or bottom of the head and are also known as “cube steaks,” “swiss,” or “petite steaks.” They are a tough cut of beef that is usually pre-tenderized, so cooking them is a breeze. If you can’t find cube steaks, use round steaks and tenderize them with a meat tenderizer or mallet.
Onions: Use yellow or white onions to add a lot of flavor to the sauce. The onions should be soft without browning.
Dip: This rich, full-bodied sauce has a bit of balsamic to enhance the flavor. Use additional broth if you prefer to omit the wine and feel free to add Italian seasonings If you wish.
Variations
Enhance the sauce with some sautéed bacon crumbs. garlic mushrooms, broccolini or add a bag of frozen vegetables if desired.
How to make cubed steaks and gravy
- Coat the fillets with flour and seasoning and brown. Set aside.
- Cook the onions in oil and deglaze the pot with red wine.
- Add the rest of the ingredients (except the cornstarch).
- Transfer the fillets to a plate and bring the sauce to a boil on the stove.
- Beat in cornstarch porridge and let simmer. Serve.
How to store cubed steak
Leftover cube steaks with sauce can be stored in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop. Freeze portions in quart-sized zip-top bags for up to a month and thaw overnight in the refrigerator.
Side dishes for cubed steak
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Diced fillets
Cube steak is slow cooked in the oven with a flavorful onion and balsamic sauce.
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Preheat oven to 350°F.
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In a shallow dish or bowl, combine the flour, kosher salt, and pepper. Lightly coat each cube of steak with the seasoned flour mixture, shaking off any excess.
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In a 4-quart Dutch oven, heat the oil over medium heat. Sear the cubed steaks for 2 minutes on each side (add more olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.
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Add the butter to the Dutch oven and cook the onions over medium heat until tender. Add the wine, scraping up any brown bits, and cook over medium heat until reduced by half.
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Add the beef broth, vinegar, Dijon mustard and rosemary and stir to combine. Add the browned steaks, cover and place in the oven. Bake covered for 2 ½ to 3 hours or until tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.
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Place the Dutch oven on the stove and transfer the fillets to a plate. Cover loosely with aluminum foil.
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Turn the stove to medium-high heat and let the sauce come to a boil.
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In a small bowl, mix the cornstarch with 1 tablespoon of water. Whisk the cornstarch mixture into the sauce, stirring until thickened. Taste and add more salt and pepper if desired.
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Serve over mashed potatoes or egg noodles.
- Cooking the steak low and slow For best results, a higher temperature will not tenderize the meat.
- If the cube steaks are not tender, it is necessary longer cooking time to continue cooking and break down tough tissue. Cover again and cook for another 20-30 minutes.
- For a thicker sauce Mix equal parts cornstarch and water and pour into boiling liquid until desired consistency is reached.
- Without dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add it to the casserole dish. Cover with a lid or foil and bake as directed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 417 | Carbohydrates: 13gram | Protein: 35gram | Fat: 23gram | Saturated fat: 9gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 10gram | Trans fats: 1gram | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1gram | Sugar: 3gram | Vitamin A: 120International Union | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Beef, dinner, main course, entree
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