Ingredients
1 ½ pounds cube steak, tenderized before cooking
14 ounces beef broth
⅓ cup flour
½ garlic salt
Salt and pepper to taste
1 large onion diced
½ cup vegetable oil
1 package dry onion soup mix
Instructions
In a shallow dish, combine the flour, pepper and garlic salt
Flour both sides of the cube steak
In a large skillet, heat the oil and cook the cube steaks over medium high heat, 5 minutes each side
Remove the meat and set to the side
Add the onion, broth and onion soup mix. Scrape the bottom of the pan to get the browned bits up.
If you want to thicken the gravy more than it is, add some flour left from the dredging process.
Bring to a simmer, cooking until the onions are soft.
Place the steaks back into the skillet, flipping to coat and warm both sides.
Frequently Asked Questions:
Can I use a different type of steak for this recipe?
While cube steak is traditionally used for this recipe, you can try using other tender cuts of beef, such as sirloin or ribeye, and tenderizing them before cooking.
Can I substitute the beef broth with another type of broth?
Yes, if you prefer a different flavor, you can substitute the beef broth with chicken broth, vegetable broth, or even mushroom broth for added depth.
How can I make the gravy thicker?
If you prefer a thicker gravy, you can add more flour to the mixture or use a slurry of cornstarch and water. Add it gradually while stirring until you reach the desired consistency.