°1 1/2 pounds of cubed steak
°1/3 cup flour
°1/2 teaspoon garlic salt
°1/2 teaspoon black pepper
°1/2 cup vegetable oil
°1 large onion sliced
°1 (14 ounces) beef broth
°1 pack dry onion soup
Combine the flour, garlic salt and black pepper in a pancake dish or shallow dish. Shovel both sides of the cubed steak into the flour mixture.
Heat the oil in a large frying pan (preferably cast iron) over medium-high heat. Add steak (cook in 2 batches if necessary). Cook 5 minutes each side. Remove the steak from the pan and set aside.
If you want to intensify some stock, add a few teaspoons of remaining flour from dredging the steak to the drops in the pan.
Add onion, stock and onion soup to the drops in the pan. Use a wooden spoon to scrape any brown pieces stuck at the bottom of the pan.
Simmer and cook until the onion is cooked.
Return the steak to the pan to warm. Serve with mashed potatoes.