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
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.