Supper entree ready in about 30 minutes.
1 package of cubed steak (however many pieces you need to feed your family)
1 cup flour - all purpose or self rising, it doesn't matter
1/2 cut up onion
2 cups cold water
Take your thawed steak and cut it into the size pieces you like. Set aside.
Cut up 1/2 onion into rings and set aside.
Pour cannola oil into frying pan - about 1/4 to 1/2". Turn heat on medium and let it start getting hot.
In a plate mix flour, about 1 tablespoon salt and 2 tablespoons pepper - or however much is to your taste.
Take the cubed steak and coat it with flour then into the hot grease. I usually fry 3 - 4 pieces at the time. Watch them closely - they will stick if you aren't careful. You want to keep heat at a low medium. I use a gas stove so it's hard for me to tell you an exact setting. Fry till brown on each side. Remove from grease and place on a plate. Do not discard the left over flour. If you don't have enough flour just make another plateful. While frying the last pan of steak throw in the onions and let them cook with the steak. Remove the onions along with the steak to the plate after frying.
Once all the pieces are fried and removed - pour out grease leaving about 1/8" in the pan. Enough to cover the bottom. Then add three heaping tablespoons of the flour mixture left over from the meat into the hot grease. Stir constantly until the flour & grease turn a deep brown color. Then add 2 cups of cold water all at once. Continue to stir as mixture thickens then reduce heat to low. Add back in the meat & onions and let it all cook on very low heat for about 30 minutes. If the gravy starts to get too thick add a little water to it. Last add salt and pepper liberally.
This is great served with mashed potatoes or rice. The gravy is thick and rich with flavor.
A well seasoned cast iron skillet works best, otherwise I would use something with a non stick coating.
This cooks quickly so be sure you have everything out, measured and ready to add in. You can add more onion or none at all depending on your taste. Same with the salt and pepper. Keep your grease hot but don't let it get too hot - it needs to stay on a low medium heat where it's frying but not smoking. You may want to use a splatter screen.