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 onions, chopped
3/4 lb mushrooms, thinly sliced
1/3 cup flour
1 cup beef stock
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Preheat oven to 350 F (180 C).
In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
Transfer to a plate and keep warm.
In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
Place the steak back in the skillet.
Turn and spoon some of the mushroom sauce over the steak.
Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.
Servings: 6-8
Time preparation: 15 min.
Time total: 120 min.