| | Directions | | Generously season the meat on both sides with salt and pepper. Place the flour in a resealable plastic bag and add the steak to the bag, several pieces at a time, shaking to coat all sides. Place the floured meat on a piece of waxed paper next to the cook top. Pour the oil into a heavy flat-bottomed 12-inch skillet with a tight-fitting lid. Heat the oil over medium-high heat for about a minute, then add the steak pieces. Brown the meat on each side until crispy and dark brown, about 3 minutes per side. It may all fit into the skillet, or you may have to brown the meat in two batches. After browning, place all the meat in the skillet and reduce the heat to low. Distribute the onion rings over the top of the meat. Dissolve the bouillon cubes or granulated bouillon in 2-1/2 cups of water, or use the canned broth. Pour the beef bouillon over the meat and onions. Place the lid on the skillet, and cook over very low heat for about 45 minutes, until the meat is tender and the gravy has thickened. |
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| Ingredients | | - |  | 8 pieces cubed steak (2 1/2 lbs) |
| - | | Salt and pepper |
| - | | 1 cup all-purpose flour |
| - | | 1/4 cup vegetable oil |
| - | | 1 yellow onion, sliced into thin rings (large) |
| - | | 3 beef bouillon cubes or two (10.75 ounce cans condensed beef broth or 3 teaspoon granulated beef bouillon |
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