Braised Cube Steak

• 1/4 cup vegetable oil
• 2 pounds cube steak, cut into 6 pieces
• Salt
• pepper
• 1/2 cup flour plus 1 tablespoon
• 3 large onions, sliced thinly
• 2 cups low-sodium chicken stock or water

1. Heat oil in large, heavy-bottomed skillet over medium heat.
2. Sprinkle both sides of steak with salt and pepper.
3. Put 1/2 cup flour on a plate, and coat each piece of meat.
4. Shake off excess flour and add steak to pan, working in batches.
5. Cook about 3 or 4 minutes per side, or until browned, and remove to a platter.
6. Add onions to skillet and cook about 3 minutes or until wilted.
7. Stir to help loosen browned bits from bottom of pan.
8. Lower heat, then sprinkle with 1 tablespoon flour.
9. Stir constantly, cooking for about 4 minutes.
10. Gradually add water or stock, continuing to stir to keep lumps at bay.
11. Bring mixture to a boil, then turn heat to low and add steaks to pan.
12. Simmer, partly covered, for 45 minutes.
13. Remove to a platter and taste pan sauce, correcting for seasoning.

vegetable oil, cube steak, salt, pepper, flour, onions, chicken

Taken from cooking.nytimes.com/recipes/1012434 (may not work)