Mushroom-smothered Swiss Steak

A great way to use inexpensive round steak. The mushroom gravy is delicious with mashed potatoes. The recipe is an old one from Jean Anderson's Grass Roots Cookbook. I've been making it since before my kids were born.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 3  lbs beef round steak (cut 1 - 2 inches thick)
• 2  tablespoons butter or 2  tablespoons bacon fat (I often sub olive oil)
• 1  medium yellow onion, chopped
• 3⁄4 lb mushroom, thinly sliced
• 1⁄3 cup flour
• 1  cup  beef stock
• 1  cup milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Preheat oven to 350 F (180 C).
2. In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
3. Transfer to a plate and keep warm.
4. In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
5. Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
6. Place the steak back in the skillet.
7. Turn and spoon some of the mushroom sauce over the steak.
8. Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.