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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a somewhat altered version of the original, thus the name. Everybody loves it! Water may be used in place of beef stock. Ingredients:
3 tablespoons vegetable oil |
1 cup all-purpose flour, divided |
6 (4 ounce) cube steaks (pounded round meat) |
1 large onion, sliced into strips |
2 cups beef stock |
2 tablespoons worcestershire sauce |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). 2. Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce. 3. Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles. |
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