FLYINGSCOT4

Great! Flat iron is my favorite cut of steak. Only addition I made was to top the steak with a high quality cultured compound garlic butter (Vermont Creamery, Kerrygold, etc. and a bit of Maldon sea salt just before serving).

There are many recipes for onion soup. This one is very average to bland. First, the author says nothing about the real quality of the stock. It's the most important part. Chef John has an excellent recipe on this site. Chef Pierre on YouTube has an excellent recipe for improving store bought stock. Second, great onion soup requires caramelized onions. Ask any chef and he will tell you that caramelized onions are deep brown, quite sweet, and take 45 minutes to an hour to complete. Three, use a good quality sherry. It doesn't have to be really expensive. A good wine merchant will point you to a decent one. Four, it is never a bad idea to slow simmer a soup to create a richness and melding of flavors. I prefer one to two hours adding water and stock as needed. Five, don't use dried herbs and spices that have been sitting on a shelf for years. They died years ago. Six. Taste throughout the building process. The will teach you what is too much or too little.French onion soup is basically onion soup with some French additions. Lastly. The basics of almost all onion soups are the same. The quality of a French onion soup still depends on the quality of the broth and the caramelization of the onions, and that takes time.

One of my two or three favorite seasonings. It is magic on beef, pork, poultry, vegetables, and everything else, probably. It works well as a rub with olive oil, a shaker seasoning for the table, and a grill seasoning. It's better than any commercial seasoning and it has no preservatives or chemicals. I make the full recipe.

My grandmother followed this exact same recipe in the 1930s. She passed the recipe onto my mother, who passed it on to me. Her only addition was sometimes she added a quarter cup of heavy cream during the final minutes. In 1956 I worked in the meat department at the National Tea Co, store in my hometown.. One of my jobs was to make the cube steaks. We used chuck or round as well as pork or veal in different steaks. We had a hand cuber, which was a lot of work, but the steaks came out great. This is a no fail recipe with any of the above meats, even venison. I have tried this recipe with slow cookers, Insta pot, pressure cookers, and I have found that nothing works as well as a plain old 12 inch skillet and a couple of hours.

I made it last night and it is awesome! I used 2 large bone-in half chicken breasts, which added about 10 minutes to the cooking time and one more baste. Just enough crunch and the Ritz Crackers made a big flavor difference over plain or panko bread crumbs. For no good reason, and because I can't leave well enough alone, I am going to make them again next week with a few changes just to see what happens. Instead of Ritz Crackers I am going to crush some Goldfish instead and use that for the breading on one of the breasts. On the other breast, I'll add to the listed seasoning above plus 1 tsp of kosher salt, 1 tsp Lawry's Seasoned Salt, one tsp Italian seasoning, and one tsp crushed black pepper. Then I'll save that left-over seasoning for the next time when I'll probably add a bit more garlic powder, some onion powder, and cayenne. After that, I'll probably go back to this exceptional recipe. It is really good, but I just have to... Who knows why....

Recipe is excellent. Even when using cubed steaks I lightly pound the seasoned flour into the pre seasoned steaks. The retained flour is then whisked into 32 oz beef broth (I use the low sodium broth and add 1/2 tsp Maggi beef granules). I do slice an onion and layer the steaks on them. I also pull the meat after only 1 hour! I think that the only mistake is to not spray the pan! Next time I’ll try the Montreal seasoning as another commenter suggested.