Not Your School Cafeteria Salisbury Steak
2 pounds cubed steak
Salt and pepper
½ cup plus 1 tablespoons flour
¼ cup vegetable oil
1 onion, minced
1 cup Pumpkin Smasher Malt Ale
1 cup reduced-sodium chicken broth
1 tablespoon cold unsalted butter
1 teaspoon dried thyme
Heat oil in large heavy bottom skillet over medium high heat. Salt and pepper each cube steak. Add ½ cup flour to a shallow bowl. Dredge each cube steak in flour, shake off excess and brown on each side for 3 minutes. Remove cube steak to platter and keep warm.
Reduce heat to medium and add onion; cook 3 minutes. Add 1 tablespoon flour and cook for 1 minute, stirring constantly. Add pumpkin ale and chicken stock making sure to scrape brown bits off bottom of pan. Add cube steak to pan, cover and simmer for 45 minutes. Remove cube steak from pan and put on platter; cover to keep warm.
Remove skillet from heat and whisk in butter. Add dried thyme to sauce and season with salt and pepper to taste. Pour sauce over cube steaks and serve.
Serves six to eight.
Steve May, Palatine