Briarpatch Black Angus Cube Steak with Savory Onion Gravy
Made with Briarpatch Black Angus beef, this comforting classic brings rich flavor and tender texture to the table. Cube steak is one of those timeless farm favorites that turns simple ingredients into a hearty meal the whole family can enjoy.
Ingredients
1½ lbs Briarpatch Black Angus Cube Steak
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil or butter
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon smoked paprika
Fresh chopped parsley for garnish (optional)
Directions
Pat the Briarpatch Black Angus Cube Steak dry with paper towels. Season both sides with salt and pepper.
Place flour in a shallow dish and lightly dredge each piece of cube steak, shaking off any excess flour. Reserve the remaining flour for the gravy.
Heat olive oil or butter in a large skillet over medium-high heat. Add the cube steaks and cook for about 3 to 4 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 4 to 5 minutes until softened and lightly caramelized. Stir in the garlic and cook for about 30 seconds until fragrant.
Sprinkle 2 tablespoons of the reserved flour into the skillet and stir continuously for about 1 minute to create a roux.
Slowly pour in the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce, onion powder, and smoked paprika.
Return the cube steaks to the skillet and spoon the gravy and onions over the top. Reduce heat to medium low and simmer for about 10 to 15 minutes until the steaks are tender and the gravy has thickened.
Garnish with fresh parsley if desired and serve warm.
This Patch to Plate recipe is inspired by the Cube Steak recipe originally published by Jennifer Banz. We’ve adapted it to reflect our farm, our Black Angus beef, and the way we gather around the table at Briarpatch
