| http://www.nytimes.com/2009/03/04/dining/04steak.html Adapted from “Out of the Frying Pan,” by Gillian Clark, (Thomas Dunne Books, 2007) Time: About an hour 1/4 cup vegetable oil 2 pounds cube steak, cut into 6 pieces Salt and 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. Sprinkle both sides of steak with salt and pepper. 2. 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. 3. 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. 4. 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. Yield: 6 servings. Note: This dish can be served with white rice. Leftovers make an excellent sandwich. |