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Cubed Steaks with Gravy Recipe

Cubed Steaks with Gravy Recipe photo by Taste of Home

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Before I tried this recipe, my family did not like this particular cut of beef because it was chewy. But these cubed steaks, slow-cooked until they're nice and tender, are now one of our favorites.—Judy Long, Limestone, Tennessee

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Cubed Steaks with Gravy Recipe

Prep: 15 min. Cook: 8-1/2 hours

Yield: 6 Servings

15 510 525

Ingredients

1/3 cup all-purpose flour
6 beef cubed steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Directions

Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated.
In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 245 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Cubed Steaks with Gravy in Quick Cooking July/August 2000, p7

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Cubed Steaks with Gravy

Cubed Steaks with Gravy

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(21-25) of 25 reviews

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Reviewed on Dec. 03, 2011 by kitchwitch86

I've made this recipe a number of times. Always comes out good.

Reviewed on Oct. 17, 2011 by rconeh

The gravy was good. The meat, however, was bland. Don't cook it as long. I was lucky and checked mine, but I would cut the time by, at least, 1:30 hours.

Reviewed on Sep. 09, 2011 by jesalstrom

Fantastic recipe. Whole family loved it, even the picky ones. The only changes I made were to double the recipe, layer the meat with the slice onions and used gravy mixes I had on hand (pork, beef & chicken). Served it on mashed spuds and had just enough leftovers to take to work for a yummy lunch.

Reviewed on Jun. 27, 2011 by Cathyjill

Our family absolutely loves this recipe! It's now one of our favorites to make!

Reviewed on Jun. 12, 2011 by mother of 3

This was very simple and a nice change from fried cube steak. I used 1 can cream of mushroom soup & 1 can french onion soup with 1 can of water. I added 2 cups of mixed vegetables.

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