BONELESS BEEF CUBED STEAK IN TOMATO, ONION GRAVY

Boneless Beef Cubed Steak in Tomato, Onion Gravy image

Provided by Pat Morris

Time 40m

Number Of Ingredients 8

1 pkg of two (double steak to serve more) boneless cube steaks
1 large onion, sliced into rings
1 can(s) (14.5 oz) stewed tomatoes
1/4-1/2 c flour (for dredging steaks)
1 Tbsp flour (for gravy)
1/2 tsp seasoned salt
1/4 tsp black pepper
1/2 c water (or liquid bouillon)

Steps:

1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
2. In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
3. Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
4. Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
6. Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.