too much. I think this would be very good with mushrooms added when you add the onions but one of my children dislikes them.
flour for dredging
1-2 onions (it depends on how much cube steak you have - you may even need more)
1/4 to 1/2 cup brandy (if you use 1 onion use 1/4 cup of brandy...etc...a little more wont hurt anything)
Salt and pepper to taste
Heat your skillet (I love cast iron) over medium-medium high heat. Melt margarine and/or olive oil in it.
Take each cube steak and blot it off on some paper towels to dry it slightly then dredge it in flour.
Slide it into the pan and brown on one side then the other (a few minutes per side)
Sprinkle with salt and pepper and remove to a plate.
Don't over crowd the pan, do it in batches if you have to.
When they are all done add some more margarine and oil to the pan (it should still be on med-high heat) and then the onions and a little salt.
Stir it around as it cooks. I like it to get golden brown but cook it to your liking.
When the onion is cooked pour the brandy into the pan all at once.
Let it bubble as you scrape the bottom of the pan (this is called deglazing).
When the smell from the brandy isn't quite as strong anymore place the cube steak back into the pan to re-heat.
Serve hot and enjoy!
Cookin' in the pan
Removed from the pan and ready to do the onions.
Cooking with brandy.
Roasted potatoes and green beans make it a meal.
It would be great with mash, rice or even egg noodles.
How can you resist?