Smothered Steak

Mom has made this for years. I cut the amount of oil down by more than half and added onions, which made it a little healtheir but didn't add much to the prep. In fact, it's easy to make and is comfort food at its best. The extended baking time makes the meat fall-apart tender. This is wonderful with mashed potatoes.

Smothered Steak

1 1/2 lb round steak, trimmed and cut into 2-inch pieces
1/2 c vegetable oil
1/2 c flour, plus extra for dredging
black pepper to taste
3 c. beef broth
1 large onion, chopped

Preheat oven to 350. Spray a 8x11 glass casserole dish with cooking spray. Combine flour and pepper in a small bowl. Heat oil over medium-high heat in a large skillet. Dredge steak in flour mixture and cook in skillet until browned, about 3 minutes on each side. Use tongs to remove steak to prepared casserole dish. Cover steak with onions.

Whisk flour into remaining oil. If too dry, add a tablespoon of oil at at time until the lumps are out of the flour. Slowly stir in beef broth, stirring constantly. Cook over medium-high heat for about five minutes, or until thickened. Carefully pour gravy over steak and onions. Cover dish tightly with two layers of aluminum foil. Bake for one hour at 350. Reduce heat to 200 and bake another hour. Can sit, covered, for up to an hour before serving.

Serves 4.