1 jar chicken bouillon
1 1/2 cups water
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon salt
2 tablespoons vegetable oil
1 onion, diced
4 1/2 tablespoons butter
2 tablespoons all-purpose flour
In a small saucepan, mix the bouillon, water, lemon juice, garlic powder, paprika, salt, oil and onion. Simmer over low heat for about 5 minutes, stirring occasionally.
Remove steaks from pans and brush with butter mixture. Refrigerate in the refrigerator 3 hours before grilling.
While steaks are in the refrigerator, heat vegetable oil in a large skillet over medium heat. Place steaks in oil and cook, turning, until golden brown and juices run clear, about 1-1/2 minutes. Drain steaks and drain on paper towels.
When steaks are ready, prepare the sauce to serve.
Stir chicken stock into eggs and fry for about 2 minutes, stirring occasionally. Pour chicken broth into a medium saucepan and heat gently until just boiling. Add flour and stir. Reduce heat to low, stirring occasionally, and cook for about 5 minutes, stirring occasionally.
Remove from heat and stir chicken stock into sauce. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat, serve per serving.
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