Ingredients
1 small onion, chopped
1 tablespoon butter
2 -4 beef cube steaks
1 (1 ounce) package brown gravy mix (use 2 if you like lots of gravy)
1 tablespoon brown sugar
Method
Sources
📖
Recipe1M+
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Home dry-aging bags — age beef in your fridge, restaurant quality
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Chinese gongfu tea tray — drainage system for tea ceremony
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Home dry-aging bags — age beef in your fridge, restaurant quality
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Chinese gongfu tea tray — drainage system for tea ceremony
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chop onion. melt butter in a heavy skillet over medium heat. add the steaks and onions, browning steaks on both sides. while steaks are browning, mix gravy mix according to to package directions. add vinegar and brown sugar to gravy. pour gravy over steaks and lower heat. cover and simmer 20 to 30 minutes until meat is tender. check periodically to make sure liquid does not evaporate. add water as necessary as the gravy cooks down and get very thick. i have simmered for up to an hour with good results. just keep an eye on the gravy--don't want it all to evaporate.