Steak & Potato Skillet

• 2 pounds round or chuck steak
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon EACH pepper and garlic powder
• 2 tablespoons oil or bacon grease
• 2 cups tap water
• 1 beef bouillon cube
• 1 onion, sliced
• 5 potatoes, peeled & sliced (about 2 pounds)

Use chuck or round steak, which ever is cheapest. Cut the steak into 6 serving size pieces. In a plastic bag or on a plate combine the flour, salt, pepper and garlic powder. Coat the steaks with the flour, sort of pressing it in with your hands to make it stay. Heat the oil or bacon grease in a 12-inch skillet over medium high heat. Add the steaks to the skillet and sear them on each side, cooking them until they brown slightly. Turn them over and brown the second side too. When the steaks are nice and brown, pour the tap water into the skillet. Crumble in the bouillon cube. Scatter the sliced onion overtop of the meat. Arrange the sliced potatoes overtop of the onion. Cover the skillet with a tightly fitting lid, or handy pizza pan. Simmer over low heat for about an hour, or until the potatoes are very tender, and the meat can be cut with a fork. Add water if necessary while cooking. The liquid in the pan will thicken up a little, and make a very tasty gravy. A small shot of Worcestershire sauce makes a nice addition if you want to spice this up a bit. Serve hot.