Egyptian Style Breaded Thin Steak (Buftek)

1/2 lb thinly sliced steak (very thin, and not fatty)
1 large onion (pureed to liquid)
salt & pepper
oil (for frying)
fine breadcrumb (add a spoon of flour to these)
Wash and pound your steaks to very thin and flat. (Here our butchers do it for us, maybe you could ask?).
Put steaks into glass dish.
Add the pureed onion, salt & pepper, cover and let sit all day or at least 4 hours in the refrigerator.
Put breadcrumb/flour mixture into a deep dish, get a clean plate to breaded steaks on.
Dip each steak in mixture coating well on both sides and reserve all to clean plate.
When all breaded, heat oil to medium high heat and fry until golden brown on both sides.
Serve along side pasta or your favorite rice dish.

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