Monday, September 28, 2009

Round Steak with Gravy

The cow that haunts us cloned itself...
Not only did we get our own 1/8 of a cow (I know, how many times can I remind you of it...?), but some friends' parents unloaded some of theirs on them and us. We're so thankful for free food, so we would never complain--I just don't know what to do with it sometimes!
I have no idea where this recipe came from. I just had it printed out and no name on it at all, so if it's yours, please claim it!!
When I picture down home country cooking for your man that just got done working, this is totally one of those things I pictured. It was pretty good! The gravy had really awesome flavor. It calls for using a dutch oven. I don't have one so I used one of my larger skillets with its lid (they're oven safe).

Round Steak with Gravy

Round steak (mine was about 3 lbs.)
2 T dehydrated onion
2 cubes beef bouillon
water
1/2 cup flour
salt and pepper to taste
2 cups sliced mushrooms

In a large dutch oven, brown steak on boths ides in a hot pan with a tiny bit of oil, until you have lots of dark brown bits on the bottom of the pan. The browning adds so much flavor to the gravy, so be sure and brown the meat well.
Add water (be careful because it may spit at you)--at least enough to cover the meat. Stir in 2 beef bouillon cubes and 2 T dehydrated onions.
Cover the pan with a tight fitting lid and cook in the oven for at least 2 to 3 hours (I did 2) in a 350 F oven, until the meat is fork tender. (It was super tender!!)
Remove from the oven, place the meat on a platter, and cut 2/3 of the steak into individual serving portions. Cube the remaining 1/3 of the steak. (I cut it really small). Cover meat and set aside to keep warm.
To make the gravy, mix about 1/2 cup flour with 1/2 cup water and gradually stir into the pan on the stove over medium heat until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Continuously whisk. Add salt and pepper to taste. Add in the mushrooms and let simmer for 5-10 minutes. (You may have to add in a little more water if it starts getting too thick.)

**At this point, the original author suggests to put 1/3 of the gravy and steak into a serving dish and serve with mashed potatoes. Stir the cubed steak into the gravy. After dinner, freeze in freezer baggies in 2 cup portions. (she started with a 6 lb. steak)