Sometimes called “minute steak,” cube steak is almost as quick as a minute to cook. Its waffled texture means that it has nooks and crannies that can hold coatings like this onion gravy. Instead of the traditional dredge in flour, we sear the seasoned steak and onions, then add the flour to make a roux and thicken the gravy. This prevents the flour from burning and creating a dark, bitter gravy. Instead, the gravy is rich, peppery and delicious!
You’ll Need :
Around 850 grams.Of cubed steak.
1/4 Cup.Of flour.
1/4 Small spoon.Of ground pepper.
1/4 Small spoon.Of salt.
1/4 Small spoon.Of garlic powder.
1/2 Cup.Of olive oil.
1 medium can. Of beef broth, I used the 14-oz can.
1 large onion, I cut into rings.
A Pkg.Of dry onion soup mix.
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