11/2-lb. cubed steak, cut into serving-size pieces 1 c. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 1 tsp. paprika 2 eggs
1 T. water About 11/2 c. canola oil 1 onion, diced fine 1/4 c. all-purpose flour 2 c. beef stock 1 tsp. thyme
Beat eggs with the water. Mix 1 cup flour, salt, pepper and paprika in a shallow dish. Place egg mixture in another shallow dish. Heat oil in a skillet large enough to hold all the beef. Heat oil to medium-high heat. Place steaks one at a time in the seasoned flour mixture, then in egg mixture, then back to flour mixture. Place coated steaks on a rack until all pieces are coated. When all are coated, place beef carefully into oil. Cook steaks for about 5 minutes on each side and golden brown. You may need to turn down heat a little to prevent burning. When done, remove steaks to rack. Pour off all but 1/4 cup drippings in pan. If you need to add oil, make 1/4 cup total. Add onion to oil; sauté until golden and translucent. Add 1/4 cup flour and whisk together for 2 minutes. Add thyme and stock slowly. Whisk until thickened. Serve gravy over steaks.