Minute Steaks with Pan Gravy

By KSmitherman

Ingredients

• Pounding the steaks to 1/4 inch thickness guarantees quick, even cooking.
• Serves 4
• Ingredients
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• Salt and pepper
• 4 cube steaks (about 6 ounces each), pounded 1/4 inch thick
• 3 tablespoons vegetable oi
• l2 tablespoons unsalted butter
• 1 small onion, chopped fine
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3/4 cup flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in shallow dish. Pat steaks dry with paper towels. One at a time, dredge steaks in flour. Transfer steaks to platter and let rest 5 minutes.
2. Heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 2 steaks and cook until well browned, 2 to 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Repeat with remaining oil and remaining steaks.
3. Melt butter in now-empty skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in remaining flour and cook until golden, about 1 minute. Add broth, Worcestershire, and thyme and simmer (scraping up any browned bits) until slightly thickened, about 3 minutes. Season with salt and pepper. Pour gravy over steaks. Serve.