Onion, Mushroom Cubed Steak

1/4 tsp Pepper, black
1/4 tsp Salt
1/2 cup, chopped or sliced Onions, raw
4 serving Beef Cube Steaks
1 Tbsp. Beef Base, Better Than Bouillon
1.5 cup Rice Minute White Rice
2.5 half cup Campbell's Cream of Mushroom Healthy Request Soup
3 cup Water, tap
1/2 cup Flour, white

Coat the cubed steaks in flour, salt, and the pepper. Fry them in a large skillet in 2 Tbsp. of vegetable oil until browned on both sides. Set the steaks aside. Sauté the onion in the pan until tender. Add the cubed steaks, the beef base, and 2 cup of water. Heat to boiling then turn down to a simmer. Cover and simmer until the steaks are tender and no longer pink inside. Add the rice to the pan. Stir, recover, and simmer for 5 minutes. Add the soup and stir in well. Reheat until hot and creamy.

Serving Size: Makes 3 servings