French Onion Cube Steak ($3.88/pp serves 4)

 Sunnybrook Farm has made me a believer in cube steak again. After having, you all remember I am sure, the "tire chewy" cube steaks from the store, I all but gave up on using that cut. This dish was made in a hurry one day, when I had one of those, "I had to be everywhere, things to be done at home and eat dinner," days. These cube steaks don't have to be cooked for ever like those other ones, so it made dinner quick and easy (I also had them defrosted, that helps too).

4 Sunnybrook Cube Steaks, thawed
1 c Mountain View Dairy Emmenthaler, shredded
4 lg onions (Old Path or The Farm B/B), peeled and sliced.
1/2 c beef stock, preferably your own
4 slices sourdough bread, toasted
2 tbsp Kriemhild Butter
2 tbsp olive oil
1 tbsp white wheat flour
s/p to taste
2 tbsp Gaia's breath lard (or your own)


In a large skillet melt butter into oil, over med heat. Add in onions and toss to coat with oil. Let these caramelize over low/medium heat for about 30 minutes. Stirring often.

When onions are nice and dark golden, sprinkle in flour, cook for 1 minutes. Turn heat to med/high. Slowly stir in beef stock, stirring to prevent lumps, let boil for a minute or two, then reduce heat to simmer.

Set your oven to broil. Line a baking sheet with foil, place the 4 toasted slices of bread on sheet pan; set aside.

In a large skillet, melt lard over med heat. Season steaks with s/p, fry the cube steak, until nicely brown. (do two at a time, to prevent steaming them).

Divide the onion mixture between the 4 slices, top each with a cube steak and then top with cheese, equally. Place under broil until cheese is nicely melted.

(this is great with the July18,2011 buckwheat honey-ginger carrots. if carrots are bigger, just cut them smaller)