- 900g tenderised steak (about 4 pieces)
- 2 tsp kosher salt
- 1 1⁄2 tsp freshly ground black pepper
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 1 vegetable oil
- 1 large yellow onion, sliced into rings
- 3 tbsp butter
- 1 packet onion soup mix
- 1 1⁄2 low-sodium beef broth
Step 1 – Season steaks with salt and pepper. Mix flour and garlic powder on a large shallow plate and dredge steaks. Reserve the remaining mixture.
Step 2 – In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
Step 3 – Reduce heat to medium and add onion to the pan. Cook, scraping down the bottom of the pan, until onions are softened and turn golden, about 10 minutes.
Step – Melt butter into onions, then sprinkle in onion soup mix and one tablespoon of reserved dredge mixture. Cook while stirring until bubbling and beginning to turn a golden colour, another 10 minutes.
Step 5 – Gradually add broth, a 1/4 cup at a time. Let simmer lightly until the gravy is thick. Transfer steaks to a pan with gravy and turn to coat.
Step 6 – Serve steaks smothered with gravy.