Cube Steak with Pan Gravy (Cook's Country)

3/4 cup all purpose flour
1 tsp Garlic powder
1 tsp Salt (table)
1 tsp Pepper, black
24 oz Cube Steak, raw
3 tbsp Vegetable Oil
2 tbsp Butter, unsalted
1 small Onion, chopped fine
1 tbsp all purpose flour
1 cup Beef Broth
1 Tbs. Worcestershire Sauce
1/4 tsp dried thyme

Do not over cook these! They will be tough!

Adjust oven rack to middle position and heat oven to 200 degrees F. Place a wire rack on a rimmed baking sheet and place in oven.

Combine 3/4 cup flour, garlic powder, salt and pepper in a shallow dish. Pound steaks to 1/4 inch thickness. Pat dry. Dredge in flour mixture, set aside.

Heat 1 1/2 tablespoons oil in nonstick skillet over med-high heat.. Add 2 steaks. Cook 2 - 3 minutes per side until browned. DO NOT OVER COOK! Move to wire rack in oven to keep warm. Add 1 1/2 tablespoons of oil to skillet and cook remaining steaks the same way. Move to oven to keep warm.
Melt butter in now empty skillet. Add onion and cook about 5 minutes until soft. Stir in 1 tablespoon flour and cook, stirring about 1 minute. Add beef broth, Worcestershire sauce, and thyme and simmer until thickened, about 3 minutes. Scrape up any brown bits on the bottom of the pan and incorporate into sauce.
Taste and season with salt and pepper. Serve steaks with gravy.

Serving Size: makes 4 servings (starting with 4 - 6 oz. steaks)