Braised Cube Steak
from http://cooking.nytimes.com/

Adapted from Out of the Frying Pan, by Gillian Clark, (Thomas Dunne Books, 2007)

¼ cup vegetable oil
2 pounds cube steak, cut into 6 pieces
Salt
pepper
½ cup flour plus 1 tablespoon
3 large onions, sliced thinly
2 cups low-sodium chicken stock or water

Heat oil in large, heavy-bottomed skillet over medium heat. Sprinkle both sides of steak with salt and pepper.

Put 1/2 cup flour on a plate, and coat each piece of meat. Shake off excess flour and add steak to pan, working in batches. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.

Add onions to skillet and cook about 3 minutes or until wilted. Stir to help loosen browned bits from bottom of pan. Lower heat, then sprinkle with 1 tablespoon flour. Stir constantly, cooking for about 4 minutes.
Gradually add water or stock, continuing to stir to keep lumps at bay. Bring mixture to a boil, then turn heat to low and add steaks to pan.

Simmer, partly covered, for 45 minutes. Remove to a platter and taste pan sauce, correcting for seasoning.

This dish can be served with white rice. Leftovers make an excellent sandwich.

6 servings