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Sunday, February 6, 2011

Smothered Steak

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (4-ounce) cubed steaks
3/4 cup beef broth
2 teaspoons canola oil
Cooking spray
3/4 cup thinly sliced onion

1.  Combine first 3 ingredients.  Dredge steak in flour mixture, shaking off excess.  Reserve excess flour mixture.  Combine reserved flour mixture and broth in a 1-cup glass measure, stirring with a small whisk; set aside.
2.  Heat oil in a large nonstick skillet over medium-high heat.  Add steak to pan.  Cook 3 minutes on each side or until brown.  Remove from pan.
3.  Coat pan with cooking spray.  Add onion to pan; saute 5 minutes or until tender.  Stir in broth mixture, scraping pan to loosen browned bits.  Return steak to pan.  Bring to a boil; cover, reduce heat, and simmer 7 minutes or until gravy thickens and steak is tender.  Serve sauce over steak.

Makes 4 servings