So-tender swiss steak

By GmaJan12

Ingredients

• GRAVY:
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds beef top round steak, cut into serving-size pieces
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 cups water
• 2 tablespoons Worcestershire sauce
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups beef broth or water
• Hot cooked noodles or mashed potatoes, optional

Details

Servings 8

Preparation

Step 1

In a large resealable plastic bag, combine the flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.

In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
Cover and bake at 325° for 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.

In a small bowl, combine the flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes if desired.

Yield: 8 servings.