"swiss" Round Steak With Onion Gravy
- Ready In:
- 2hrs 30mins
- 1 1⁄2 - 2 lbs round steaks
- 1⁄2 - 1 cup flour
- 2 -3 tablespoons oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 -3 cups beef broth
- Cut round steak into 6 serving size pieces.
- On a cutting board, dredge pieces with flour, salt and pepper.
- Pound flour into the meat with a meat mallet.
- Turn pieces, dredge, and pound until they can't hold any more flour.
- (This can be a messy process, so be warned!).
- In a large non-stick skillet, heat oil and brown steak pieces on both sides.
- Place in a covered casserole.
- Add onions and garlic to the skillet.
- Saute until onions are limp (5 minutes).
- Place onions and garlic over steak pieces in casserole dish.
- Add enough beef broth to barely cover meat.
- The flour from the meat will thicken the broth as it bakes and will make its own gravy.
- Bake at 300F for 2 hours or until fork-tender.
- Serve over noodles or mashed potatoes.
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I tried this today and it came out great. I pounded the steak first, seasoned it with Goya Adobo seasoned salt and onion powder, i also added both to the flour. I wasn't sure if it was to cook covered or uncovered so I cooked it uncovered. I noticed that the "gravy" was almost all dried up and gummy after an hour of cooking. I took the steak out, added more water and used a hand blender made gravy and cooked for an additional hour. Came out great! Next time I'll cover the pan to ensure the liquid doesn't evaporate too quickly.