A hearty and flavorful dish featuring tender cube steak smothered in a rich onion gravy, perfect for a comforting meal.
Preheat your oven to 275°F (135°C).
Preheating the oven ensures even cooking and tender results.
Season the cube steaks with salt and ground black pepper on both sides.
Let the steaks sit for a few minutes after seasoning to absorb the flavors.
Dredge the seasoned steaks in all-purpose flour, shaking off any excess.
Ensure an even coating of flour for a crispy exterior.
Heat the vegetable oil in a heavy skillet over medium heat. Brown the steaks on both sides, then remove them from the skillet.
Use a heavy skillet for even browning and better heat retention.
Add the sliced onion to the skillet and sauté until softened.
Stir frequently to prevent the onions from burning.
Sprinkle the remaining flour into the skillet and stir to combine with the onions and oil.
Cook the roux until it turns a light golden color for a rich flavor.
Gradually add the beef broth while stirring to create a smooth gravy. Add the Worcestershire sauce and let it simmer for 5 minutes.
Stir constantly to avoid lumps in the gravy.
Return the browned steaks to the skillet, ensuring they are submerged in the gravy. Cover and transfer the skillet to the oven.
Cooking in the oven allows the flavors to meld and the steaks to become tender.
Serve the steaks hot, topped with the onion gravy, alongside your favorite sides.
Garnish with fresh parsley for a pop of color and added freshness.
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