0.5cupall-purpose flourreserve 1 tbsp for the gravy
1tspkosher salt
1tspblack pepper
1tsppaprika
2tbspvegetable oil
1tbspunsalted butter
2cupsliced yellow onions
1tspminced garlic
2cuplow-sodium beef broth
1tbspWorcestershire sauce
0.5tspdried thyme
1tbspcornstarchoptional, for thicker gravy
1tbspwatermix with cornstarch
2tbspchopped fresh parsleyfor garnish
Instructions
Preparation Steps
Whisk flour, salt, pepper, and paprika in a shallow dish; set aside 1 tbsp for the gravy.
Pat steaks dry, then dredge in the seasoned flour, shaking off any excess.
Heat oil and butter in a large skillet over medium-high heat until shimmering.
Sear steaks 2–3 minutes per side until browned; transfer to a plate and keep warm.
Lower heat to medium. Add onions and cook, stirring, until golden and soft, 8–10 minutes.
Stir in garlic for 30 seconds. Sprinkle in the reserved 1 tbsp flour and cook 1 minute.
Pour in beef broth and Worcestershire, scraping up browned bits. Add thyme and bring to a simmer.
Nestle steaks and any juices into the gravy. Cover and simmer gently until tender, 20–25 minutes.
For thicker gravy, stir cornstarch with water, then whisk into skillet; simmer 1–2 minutes until glossy.
Taste and adjust seasoning. Garnish with parsley and serve hot over mashed potatoes, rice, or noodles.
Notes
Variation: Add 1 cup sliced mushrooms with the onions or finish with a splash of cream or dry sherry. Serving tip: Spoon the steaks and gravy over buttery mashed potatoes or egg noodles. Storage: Refrigerate leftovers up to 3 days; reheat gently with a splash of broth.This recipe is an original creation inspired by classic Delish Cube Steak with Onion Gravy flavors. All ingredient ratios and instructions are independently developed.