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"swiss" Round Steak With Onion Gravy

beef broth, flour, onion, garlic

"swiss" Round Steak With Onion Gravy -


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.

Read the full directions on


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