- 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.
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