Smothered Steak Deeply Southern

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Mashed Potatoes. Simply pure southern comfort food!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1  teaspoon onion powder
• 4  pieces  cube steaks (butcher tenderized)
• 1  cup flour
• 1⁄2 cup  oil
• 2  cups water
• 1  beef bouillon cube
• 1  large yellow onion, sliced rings

Directions

1. In small bowl mix 4 seasonings.
2. Place flour in a flat surfaced dish (save unused flour for smothering).
3. Sprinkle front and back side of each steak piece and rub deep into groves of steak.
4. Heat oil to medium high in skillet (cast iron is best).
5. Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
6. Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
7. Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
8. Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
9. Replace steak back in gravy and spread onion rings over the tops.
10. Cover and simmer 30-40 minutes.