4 beef cube steaks (~1 1/4 lb total)
salt and pepper
1/4 cup all-purpose flour
2 TB vegetable oil
1 1/4 cup thinly sliced onion
Place rack in center of the oven and preheat oven to 300 degrees.
Pat steaks dry with paper towels and season them on both sides with salt and pepper. Place the flour in a shallow bowl. Dredge both sides of the steaks in the flour.
Heat oil in a 5-6 qt. heavy, covered, flameproof casserole or Dutch oven over med-high heat. Add the steaks and brown them on both sides. 1 minute per side. Transfer the steaks to a plate and add the onion to the casserole. Reduce the heat to medium and cook the onion, stirring with a wooden spoon, until it softens slightly, 1 minute. Pour in 2/3 cup of water and stir to loosen up any brown bits stuck to the bottom of the casserole. Bring the mixture to a boil, then turn the heat off. Place the steaks on top of the liquid and onions and cover the casserole.
Bake the steaks until they are fork tender and liquid is gravy. ~1 hour 15 minutes.