40 cube steaks (about 1 lb.)
5 cups butter or 5 cups margarine, melted
20 medium onions, sliced and separated into rings
30 tablespoons all-purpose flour
1 (105 ounce) can beef consomme, undiluted
10 cups dry white wine
15 tablespoons vinegar
5 teaspoons salt
2 1⁄2 teaspoons pepper
10 to taste hot cooked rice
2 1⁄2 cups chopped fresh parsley

40 cube steaks (about 1 lb.) 5 cup s butter or 5 cups margarine, melted 20 medium onions, sliced and separated into rings 30 tablespoons all-purpose flour 1 (105 ounce) can beef consomme, undiluted 10 cup s dry white wine 15 tablespoons vinegar 5 teaspoons salt 2 1⁄2 teaspoons pepper 10 to taste hot cooked rice 2 1⁄2 cups chopped fresh parsley

In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
Add onion; stir/saute until tender.
Sprinkle flour over onion; stir to combine.
Gradually add consomme and wine; cook until thickened, stirring constantly.
Stir in vinegar, salt, and pepper.
Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
Serve over rice; sprinkle with parsley