boneless beef cubed steak in tomato, onion gravy

How To Make boneless beef cubed steak in tomato, onion gravy

• 
  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.
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  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.
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  5

  Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
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  6

  Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.
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