Ingredients:

– 4 cube steaks (about 1 pound)
– 1/2 cup heavy cream
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)

Directions:

1. Season the cube steaks with salt and black pepper.
2. In a large skillet, heat vegetable oil over medium-high heat. Add the cube steaks and cook until browned on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion and cook until softened and golden brown, about 5 minutes.
4. Add the minced garlic and cook for an additional 1 minute.
5. Stir in the beef broth , heavy cream Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a simmer.
6. Return the browned cube steaks to the skillet, covering them with the onion gravy. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the steak is tender and the gravy is thickened. If you prefer a thicker gravy, stir in the cornstarch mixture and cook for an additional 5 minutes.
7. Serve the cube steaks with onion gravy over mashed cauliflower- or brown basmati rice.

Garnish with some fresh chopped parsley