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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love french onion soup, my DH&DS's love meat, so this is a recipe we all enjoy. This is an open-sandwich. Better Homes and gardens recipe. I double the sauce so the toasted bread will be saturated Ingredients:
2 tablespoons butter or 2 tablespoons oleo |
4 (4 ounce) cube steaks |
1 medium onion, sliced and separated into rings |
1 cup beef broth |
1 tablespoon cornstarch |
2 teaspoons worcestershire sauce |
1/8 teaspoon garlic powder |
1 dash pepper |
4 slices french bread, 1 inch thick (toasted) |
swiss cheese, chess cut in half |
Directions:
1. In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.
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