Sticky Meat

DIRECTIONS

• Cut the round steak into 3-inch cubes.
• Heat suet and butter in a large deep skillet or Dutch oven.
• Add chopped onions and cook until tender and browned.
• Remove from skillet and set aside.
• Put meat into hot skillet and brown thoroughly on all sides.
• Be sure not to turn the meat until it sticks to the skillet.
• Return the onion to skillet; sprinkle with salt.
• Add only enough boiling water to almost cover the meat.
• Cover and bring to boiling; immediately reduce heat and simmer 1 hour or until meat is very tender.
• Remove meat to a hot platter.
• Make gravy by thickening the pan liquid with a mixture of flour and water.
• Add seasoning if needed.
• Pour gravy over meat.