4 to 6 cubed steaks
1 1/2 cups all-purpose flour
2 tbsp. butter
1/2 small onion, chopped
1 (10 oz.) can Campbell's beef broth
1/4 cup water
oil, for frying

SEASONINGS:

garlic powder
onion powder
seasoned salt (I use Lawry's)
salt and pepper

Season steaks with garlic powder, onion powder, salt, and pepper.

Mix flour, a generous amount of seasoned salt, and a few dashes of pepper on a plate. Coat steaks in flour mixture, shaking off excess flour. (Do not discard flour, it's used for the gravy).

Heat enough oil in large skillet to come about halfway up the steaks.

Cook steaks on medium heat turning frequently until done. Remove steaks and set aside.

Melt butter in skillet and onion. Whisk in 2 tablespoons flour when onion is tender.

When flour is completely blended with butter, slowly whisk in broth and water.

Cook on medium high heat until gravy begins to boil, stirring frequently. Reduce heat to medium low and stir frequently until gravy starts to thicken. Add salt an pepper to taste.

Put steaks back in skillet and turn to coat with gravy. Cook on low for about 5 minutes.

Note: To make additional gravy add 1 tablespoon butter to 1 tablespoon flour to 1 cup broth. Enjoy!

Serves 4 to 6.

Submitted by: Heme J.