Smothered Steak

• 1-1/2 lb. beef cube steak
• 1 large onion, sliced
• 1/3 cup flour
• 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 16 oz beef broth
• 1 pkg Lipton® Onion Soup Mix
• 1/4 cup milk
• 1 heaping Tbs flour

Combine 1/3 cup flour with the garlic salt and black pepper in a shallow dish. Dip the cube steak pieces in milk, then dredge in the flour mix, covering both sides of the cube steak with the flour mix.

Heat the vegetable oil in a cast iron skillet over medium high heat. Add the steak (half at a time if necessary) and cook 5 minutes per side. Set the cooked steak aside.

Retain about 2 Tbs of the oil in the skillet and as much of the drippings as possible. Add a heaping tablespoon of flour and mix well with the oil and drippings over medium-low heat, stirring constantly, until the flour is lightly browned. Scrape the bottom of the skillet while stirring to loosen the drippings.

Add the beef broth, onion soup mix and onions. Stir well and bring to a boil over medium-high heat, stirring constantly. Reduce heat, cover and simmer for about 20 minutes.

Return the cube steak to the skillet and simmer covered for a few more minutes. Serve over rice.