SMOTHERED STEAK | SIMPLE & EASY 

Boneless Chuck Steak
1 Large Onion (sliced)
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Lemon Pepper1 Packet Goya Sazon
1 Knorr's Bouillon Cube
1 Tsp Pepper
1/2 Tsp Salt
1 Tbsp Butter
2 1/2 Cups Beef Broth
Flour
Oil
Clean steak and let rest to room temperature. Season and let sit for about 30 minutes; flour meat and heat oil and butter; brown meat on both sides and set aside. Add onions to skillet and cook for a couple of minutes and remove. Add flour to oil and stir until it begins to brown and thicken; add beef broth in increments - or until you get your desired thickness, add more broth if needed. Return meat and all juices back to the skillet and simmer on low for about 45 minutes.