25 (4 oz.) cubed steaks
1/2 lb. flour
2 tbsp. season salt
1 1/2 lbs. sliced onions
1 1/2 qts. beef bouillon base

Mix flour and season salt. Dredge steaks in flour mixture. Brown in hot fat. Place browned steaks in heavy baking pan. Sprinkle generously with sliced onions. Add bouillon mixture (follow directions on package). (Liquid should be about 1 inch after putting steaks in pan, just enough to steam, not enough to stew). Cover tightly with foil. Bake in a preheated 350 degree oven for approximately 2 hours. Serves 25.