SKILLET STEAKS AND ONION GRAVY

Cooking Time:  15 Minutes

Make Ahead:  You can combine the
ingredients for the gravy up to 2 days
ahead.  Cover and refrigerate until
you are ready to use.

Serves 4

Shoestring potatoes are an excellent
side dish for the delicious meat dish.

SHOPPING LIST

Shell Steaks, Beef Broth, Onions, Butter, Ketchup,
Worcestershire Sauce, Dijon Mustard, Pepper

INGREDIENTS

1/2 cup beef broth
4 tablespoons ketchup
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1/8 teaspoon pepper
4 shell steaks (8 ounces each)
2 medium onions
2 tablespoons butter or margarine

1. Measure broth in a large measuring cup. Whisk in the ketchup, worcestershire sauce, mustard and pepper.  Set aside.
2. Heat a large nonstick skillet over a medium-high heat and add the steaks.  Cook for about 4 minutes on each side for medium.  Remove the steaks from the skillet and cover to keep warm.  Pour off the fat from the skillet.
3. Thinly slice the onions.  Add butter to the skillet and melt over a medium heat.  Add onions and cook stirring continually (about 3 minutes).  Cover and reduce the heat to medium low.  Cook for about 5 minutes longer.
4. Stir the broth mixture into the skillet and cook until heated through (about 2 minutes)  Pour over the steaks and serve immediately.

VARIATION

You can use minute steaks, instead of the shell steaks and made steak sandwiches.  Place the steaks on a grinder roll and top with the onion gravy.

EXPRESS COOKING

Whisking the gravy ingredients right in the measuring cup filled with the broth will save on cleanup time.

When time is really tight, use a food processor to coarsely chop the onions instead of slicing them.

MONEY SAVING TIPS

When purchasing beef, look for cuts with the least amount of marbling and exterior fat.  Excess fat weights down beef and increases the price.  The meat should also be bright red and any fat should be white, not yellow.

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