Season steaks with salt and thyme, on both sides. In
large skillet, heat half the olive oil over medium-
high heat. Brown the steaks on both sides, about 3
minutes each side. Remove from pan and keep warm.
Add the remaining olive oil, heat, and then add
the onion. Cook till the onion becomes
translucent; then add half the broth, deglaze the
pan with our wire whisk (get all the browned bits
off the bottom) and let simmer about 5 minutes to
reduce slightly. Place the steaks right on top of
the onion, cover, and simmer on low for about 5
minutes. Then remove beef and onion and keep warm.
Turn up the heat and continue heating remaining
liquid in the pan.
Take the remaining beef broth and mix it in with the
flour. Pour into the sauce, stirring till thickened.
To serve, place steak on the plate, top with onion,
then ladle gravy over the top.
Originally Submitted
6/16/2013
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