🌎 The World Cookbook

2 pounds cube steaks
⅓ cup all purpose flour
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
2 large yellow onions sliced into ¼" rings
½ cup red wine or beef broth
3-4 cups beef broth + 1 cup, not low sodium
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 sprigs fresh rosemary or ½ teaspoon dried crushed rosemary
1 tablespoon corn starch or as needed

Preheat the oven to 350°F. On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess. In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside. Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half. Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid. Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil. Turn the stove on to medium-high heat and bring the gravy to a boil. In a small bowl, mix cornstarch with one tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired. Serve over mashed potatoes or egg noodles.

Notes:
1. Cook the steak low and slow for the best results. A higher temperature won't tenderize the meat as well. If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.
2. For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.
3. No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.
4. Keep leftovers in an air-tight container in the fridge for up to 4 days.