Beef Cutlet & Onions

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Ingredients:
2 thin slices boneless sirloin steak (1 & 1/2 to 2 lbs. in all)
2 Tbsp. oil
Salt and freshly ground pepper
1/3 Cup all-purpose flour
3 Tbsp. butter
2 large onions, thinly sliced

Directions

Place the steaks between 2 pieces of plastic wrap or waxed paper and pound with a kitchen mallet to a thickness of about 1/4 inch. Make shallow cuts at I-inch intervals in the outside rim of fat so the steaks will lie flat and cook evenly.

Heat 2 Tbsps. of oil in a large skillet. Sprinkle meat lightly with salt and pepper and dip one side in flour, shaking off excess. Brown the floured side first for about 5 minutes and turn with kitchen tongs to brown the unfloured side for about 3 minutes. While the meat is cooking, melt the butter in another skillet, add the sliced onions, and sauté until golden, turning them frequently to avoid burning.

Remove the steaks when done leaving a tablespoon or two of fat in the pan, add about 3 or 4 tablespoons of water to the pan drippings, and with a wooden spoon scrape up all the browned bits on the bottom of the pan. Stir for a few minutes over medium heat until well blended. Transfer steaks to a warmed platter, pour the gravy over, and top with sautéed onions.