1tablespooncornstarcharrowroot (keto), heavy cream (¼ cup)
4slicesmozzarella cheeseor similar
Instructions
Place half of the oil and butter in a large skillet over medium heat.
Add onions and sauté for 3-4 minutes until translucent, then add ½ cup beef broth and the vinegar.
Continue cooking for about 10 minutes until onions absorb all liquid.
Meanwhile, season the steaks with salt, pepper and optional herbs de Provence.
Remove onions from skillet and add remaining oil and butter.
Cook steaks for 4 minutes per side, until well browned. Add the onions back to the pan.
Stir cornstarch (arrowroot powder or ¼ cup heavy cream) into remaining broth and add to pan.
Continue cooking until the liquid is reduced by half and turns into a thick gravy.
Add one slice of mozzarella cheese (or ¼ cup shredded) to each steak. (If it doesn't melt easily, place a lid on the skillet to assist.)
Recipe Notes
Use a meat basherIf your steak is slightly thick and has lots of fatty veins, you may want to give it a good bashing with a meat basher to tenderize it before frying.ThickenerInstead of heavy cream, you could use cornstarch or arrowroot to thicken the gravy. Mix 1 tablespoon of cornstarch or arrowroot with 1 tablespoon of water and add it to the skillet.