- 1 lb. pasta, any kind
- 1/4 cup canola oil
- 1 1/2 pounds cube steak, cut into 4 pieces
- 1/3 cup flour
- 1 large onions, sliced thinly
- 2 cups low-sodium chicken or beef stock
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Cook pasta according to package directions.
Heat oil in large skillet over medium- high heat. Sprinkle both sides of steak with salt and pepper.
Spread out 1/2 cup flour on a plate. Coat each piece of meat. Shake off excess flour and add steak to pan. Cook about 3 or 4 minutes per side, or until browned. Place on a plate lined with paper towels soak up excess oil.
Add onions, salt and pepper to the same skillet. Bring up to medium-high heat; cook for 4-5 minutes. Reduce heat to medium low, sprinkle onions with remaining flour. Stir constantly, cooking for about 1-2 minutes. Gradually add stock, continually stirring until thickened.
To serve, plate some of the pasta, one steak on top and some of the gravy over the steak. Garnish with parsley. Serve immediately.
Sponsor: Utah Beef Council
