Baked steak in thick gravy. Good with mashed potatoes.

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Name: Baked Steak and Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds Round steak Thinly sliced; 4 Tablespoons flour (for gravy); gravy master; 3 beef boullion cubes; 1/2 cup oil; 1 cup flour (for coating steak)

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INGREDIENTS

2 pounds Round steak ; Thinly sliced
4 Tablespoons flour (for gravy)
gravy master
3 beef boullion cubes
1/2 cup oil
1 cup flour (for coating steak)

INSTRUCTIONS

Use meat tenderizer to pound meat if it is a little thick.

Salt thin round steak and dredge in flour. Brown in skillet on both sides and put in a roaster or large baking casserole bowl.

Place flour in skillet that steak was browned in. Stir until brown. Add hot water to flour and keep stirring until it starts to thicken. (It will boil up when you add the water.)

Add 3-4 boullion cubes to gravy and add some gravy master. Strain gravy. Pour over the steak. Cover and bake at 350 for about two hours. Stir about every half hour.

****This is from the internet on how to make gravy: First heat a small amount of oil in a skillet until the oil is hot. To test the oil, wet your fingers with a small amount of tap water and flick into the oil quickly. If the water dances around the pan, the oil is hot enough.

Roll each steak in the flour mixture being sure to coat completely. Now, brown both sides of the steaks in the hot oil. Then as the steaks are ready, place in the baking dish.

After the steaks are in the baking dish you are now ready to prepare the gravy. Make sure you have enough grease left in the pan to make the gravy if not add a little more shortening. Now, add the 4 tablespoons of flour, stir constantly until brown.

Add 2 cups of water continue stirring until the mixture thickens; add more water as needed until desired consistency.

NOTES

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Baked Steak and Gravy

2 pounds Round steak Thinly sliced
4 Tablespoons flour (for gravy)
 gravy master
3 beef boullion cubes
1/2 cup oil
1 cup flour (for coating steak)

Use meat tenderizer to pound meat if it is a little thick.

Salt thin round steak and dredge in flour.  Brown in skillet on both sides and put in a roaster or large baking casserole bowl.

Place flour in skillet that steak was browned in.  Stir until brown.  Add hot water to flour and keep stirring until it starts to thicken. (It will boil up when you add the water.)

Add 3-4 boullion cubes to gravy and add some gravy master.  Strain gravy.  Pour over the steak.  Cover and bake at 350 for about two hours.  Stir about every half hour.

****This is from the internet on how to make gravy:  First heat a small amount of oil in a skillet until the oil is hot. To test the oil, wet your fingers with a small amount of tap water and flick into the oil quickly. If the water dances around the pan, the oil is hot enough.

Roll each steak in the flour mixture being sure to coat completely. Now, brown both sides of the steaks in the hot oil. Then as the steaks are ready, place in the baking dish.

Add 2 cups of water continue stirring until the mixture thickens; add more water as needed until desired consistency.

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 8 Servings

Calories: 300
Calories from Fat: 183 (61%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 2.8g
Cholesterol 68.4mg		21 %
Sodium 393.6mg		14 %
Potassium 396.5mg		10 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.1g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 300

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