Ingredients
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/4 teaspoon pepper
2 pounds Tyson beef top round steak, cut into serving-size pieces
2 tablespoons Wesson canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1/8 teaspoon pepper
1-1/4 cups College Inn beef broth or water
Hot cooked Barilla noodles or mashed potatoes, optional
Instructions
Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add steak, a few pieces at a time and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened.
