Recipe

Smothered Steak

From the kitchen of D.A. Beard

2 lbs. thin boneless steaks (top round, sirloin)

3 Tbsp. flour

4 Tbsp. butter (oil or bacon grease)

4 lg. onions (sweet)

salt and pepper to taste

2 1/2 c. beef broth

Cut meat into pieces (about the size of a hand), dredge in flour seasoned with salt and pepper.

Pan fry in hot grease (or butter) until brown on both sides.

Place in Dutch oven or roaster (pan with a top).

Add more grease, heat, saute onion in grease, place on meat in pan.

Add flour to grease and brown, adding salt and pepper. Add hot broth, a little at a time, stirring constantly, making a gravy, constantly scraping up brown bits from pan. Pour gravy over steaks; cover pan. Place in 350-degree oven. Cook for about 30 minutes, turn down heat to 275 and cook for about two hours.

Serve with rice, potatoes or noodles.

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