French Onion Cubed Steak Recipe
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1 tablespoon olive oil, divided
6 cubed steaks
Salt and pepper - to taste
1 onion, peeled and thinly sliced
1 teaspoon sugar
3 cloves garlic, minced
2 tablespoons flour
1 can condensed French onion soup
1/2 cup water
1/4 cup dry red wine
1/2 teaspoon dried thyme leaves
6 slices French bread or Texas toast
6 slices Provolone cheese
Heat 1 teaspoon of oil in a large skillet over medium-high heat.
Season the steaks on both sides with salt and pepper; brown for 2 minutes per side. Remove from the skillet and set aside.
Add remaining olive oil to the skillet. When hot, add the onion 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 soup, water, wine and thyme.
Return the steaks to the skillet (or move dish to a glass pan if your skillet is non-bake one).
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 cube steak and spoon the French onion sauce over the top.
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