6 cube steaks
Salt and freshly ground pepper, to taste
1 tablespoon olive oil, divided
1 large onion, peeled and thinly sliced
1 teaspoon sugar (I used Trivia)
1 tablespoon minced garlic, about 3 large cloves
2 tablespoons flour
1 can condensed French onion soup
½ cup water
¼ cup red wine
½ teaspoon dried thyme leaves
6 thick slices French bread or Texas toast
6 slices provolone cheese
Directions:
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Season the steaks on both sides with salt and pepper and brown for 2 minutes per side. Remove from the skillet and set aside.
Add remaining olive oil to the skillet. When hot, add the onions and the sugar to the skillet and sauté until wilted, about 5 minutes. Add the garlic and sauté 1 minute. Sprinkle the flour over the onions and cook for 1 minute. Stir in the soup, water, wine and thyme. Return the steaks to the skillet cover and bake for 1 hour, until steaks are tender.
While the steaks bake, place the slices of bread on a baking sheet and top with the cheese. Bake on the top rack of the oven during the last 10-15 minutes.
To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cubed steak and spoon the French onion sauce over the top. (I served cheese toast on the side)
Serves 6.
Add remaining olive oil to the skillet. When hot, add the onions and the sugar to the skillet and sauté until wilted, about 5 minutes. Add the garlic and sauté 1 minute. Sprinkle the flour over the onions and cook for 1 minute. Stir in the soup, water, wine and thyme. Return the steaks to the skillet cover and bake for 1 hour, until steaks are tender.
While the steaks bake, place the slices of bread on a baking sheet and top with the cheese. Bake on the top rack of the oven during the last 10-15 minutes.
To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cubed steak and spoon the French onion sauce over the top. (I served cheese toast on the side)
Serves 6.
