Boneless Beef Cubed Steak in Tomato, Onion Gravy
You can serve the steak and gravy alone or over rice. Either way, it makes a great meal
1 pkgof two (double steak to serve more) boneless cube steaks
1 largeonion, sliced into rings
1 can(s)(14.5 oz) stewed tomatoes
1/4-1/2 cflour (for dredging steaks)
1 Tbspflour (for gravy)
1/2 tspseasoned salt
1/4 tspblack pepper
1/2 cwater (or liquid bouillon)
How to Make Boneless Beef Cubed Steak in Tomato, Onion Gravy
- 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.
- 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.