We scarfed these down before I thought to take a photo. The cube steaks weren't as tender as they could have been - perhaps simmering a little longer than 5 minutes in the sauce would help - but this was still a tasty dish. One change I made was adding thick-sliced mushrooms to the pan while cooking the onions.
(From "Saving Dinner the Low-Carb Way" by Leanne Ely)
4 cube steaks
Salt and pepper to taste
1 tsp thyme
2 TBS olive oil, divided
1 large onion, sliced
1 C beef broth, divided
1 TBS whole-wheat flour
Season steaks w/ salt, pepper, and thyme on both sides. In a large skillet, heat half the olive oil over med-hi heat. Brown the steaks on both sides, about 3 minutes each. Remove from pan and keep warm.
Add the remaining olive oil, heat, then add the onion. Cook until the onion becomes translucent; add half the broth, deglaze the pan w/ a wire whisk andlet simmer about 5 minutes to reduce slightly. Place the steaks on top of the onion, cover, and simmer on low for about 5 minutes. Remove beef and onion and keep warm. Turn up the heat and continue heating remaining liquid in the pan.
Take the remaining beef broth and mix w/ the flour. Pour into the sauce, stirring till thickened. To serve, place steak on the plate, top w/ onion, then ladle gravy over the top.
296 calories per serving