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Savor the comfort of Summerfield Farms’ 100% grass-fed and grass-finished tender cubed steak enveloped in a rich balsamic onion gravy. Coated in a blend of seasonings, the steak is seared to perfection before simmering with onions, red wine, and aromatic herbs. Slow-baked until fork-tender, then served over creamy mashed potatoes or egg noodles, this dish promises a hearty, flavorful delight the whole family will surely enjoy.


SUMMERFIELD FARMS TENDER CUBED STEAK AND BALSAMIC ONION GRAVY

Prep Time: 20 minutes

Cook Time: 3 hours minutes

Total Time: 3 hours and 20 minutes

Serves: 6

EVERYTHING YOU’RE GOING TO NEED:


Wow, this cubed steak and balsamic onion gravy was absolutely mouthwatering! I can’t wait to try this recipe out for my family when they’re in town for Easter!  

~ Jackie Raible ~


KEY INGREDIENTS & OPTIONAL ADDITIONS

A rich and satisfying flavor explosion that will leave your guests wanting more. Its sophisticated flavor and presentation make it a popular choice for entertaining.

  • Meat Options: Cubed steak is best for this recipe, as it’s packed with flavor and becomes incredibly tender. If you don’t have cubed steak, you can substitute it with a tenderized eye of round steak.
  • Onions: Onions are a key ingredient in the savory gravy that smothers the steak. Cook them until they’re softened but not too browned.
  • Balsamic Gravy: This recipe’s balsamic gravy sets it apart from others. It’s easy to make with red wine, beef broth, and a blend of herbs and spices. You can substitute extra beef broth if you don’t want to use wine.
  • Optional Additions: To enhance the flavor and texture of this dish, you can add 6 ounces of sliced mushrooms.

SERVING SUGGESTIONS

Elevate your gathering with our Tender Cubed Steak and Balsamic Onion Gravy. It results in a tender, fall-off-the-fork cubed steak in a velvety gravy that will leave your guests wanting more.

Pair it With:

  • Savory Mashed Potatoes
  • Easy Oven (or Instant Pot) Rice
  • Egg Noodles
  • Cauliflower Rice

Make your next gathering a hit with our Tender Cubed Steak and Balsamic Onion Glaze! This savory and hearty meal is sure to impress your guests. It’s easy to make and requires minimal clean-up. Try it today and take your gathering to the next level!

 

Tender Cubed Steak over mashed potatoes and served with freshly cooked green beans

Tender Cubed Steak and Balsamic Onion Gravy

Savor the comfort of our 100% grass-fed and grass-finished tender cubed steak, enveloped in a rich balsamic onion gravy. Coated in a blend of seasonings, the steak is seared to perfection before simmering with onions, red wine, and aromatic herbs. Slow-baked until fork-tender, then served over creamy mashed potatoes or egg noodles, this dish promises a hearty, flavorful delight.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 people

Ingredients

The Ingredients

Instructions

Instructions:

  • Preheat the oven to 350°F.
  • Combine flour, salt, and pepper in a shallow dish or plate. Lightly coat each 100% grass-fed and grass-finished cubed steak with the seasoned flour mixture, shaking off any excess.
  • Place olive oil in an oven-safe pot and heat over medium heat on the stovetop. Brown the cubed steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove your cubed steak from the pan and set to the side.
  • Add the Ghee butter to the oven-safe pot and allow it to melt before adding the sliced onions. Once the onions become translucent, add ½ cup red wine or 100% grass-fed and grass-finished beef bone broth, scraping up any brown bits, and simmer over medium heat until reduced by half.
  • Next, add the beef bone broth, balsamic vinegar, Dijon mustard, and rosemary and whisk to combine. Add the browned steaks back into the pot, cover with a lid, and place the pot in the oven.
  • Bake covered for 2 ½ to 3 hours or until fork tender. Halfway through cooking, add 1 more cup of beef bone broth to ensure the meat is covered with liquid.
  • Remove the pot from the oven and transfer the cubed steaks to a plate. Cover them loosely with foil and set them aside.
  • Place the pot on the stove over medium-high heat and bring the gravy to a boil.
  • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.
  • Serve cubed steak and gravy over mashed potatoes or egg noodles.
Tried this recipe?Mention @summerfieldfarms or tag #summerfieldfarms!

Notes

  • It is best to cook our 100% grass-fed and grass-finished cubed steak low and slow. Using high heat will less effectively tenderize the meat.
  • If your cubed steaks are still tough, cover them again and cook them for another 20-30 minutes. You want the cubed steaks to be cooked enough.
  • For a thicker gravy, mix cornstarch and water and drizzle it into the simmering liquid until you reach the desired consistency.
  • If you don't have a Dutch oven, brown the steaks in a large skillet and transfer them to a casserole dish. Prepare the sauce in the same skillet and add it to the casserole dish. Cover it with a lid or aluminum foil and bake as directed.
  • Leftovers can be stored in an air-tight container in the fridge for up to 4 days.

We are delighted to hear that you enjoyed this recipe! Your feedback is incredibly valuable to us. If you could take a moment to leave a star rating and a detailed review, we would be immensely grateful. Additionally, if you made any personal tweaks or substitutions to the recipe, we would love to hear about them! Thank you so much for your support and for being part of our community dedicated to 100% grass-fed and grass-finished culinary beef.