Mock Sirloin Tips - cooking recipe

Ingredients

1 1/2 to 2 lb. round steak
1 to 2 Tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1/8 tsp. garlic powder
2 to 3 Tbsp. Worcestershire sauce
2 c. water
4 rounded Tbsp. flour
1/2 stick margarine
2 Tbsp. margarine
1 small onion, chopped
1 jar mushrooms, drained
garlic powder

Preparation

Cut round steak into bite-sized pieces.
Heat cooking oil in a heavy skillet (will need a tightly fitting lid) and brown meat evenly.
Add seasonings and Worcestershire sauce and stir to mix. Add water and bring all just to a boil, reduce heat to lowest setting and put lid on pan.
Cook 1 hour.
Do not remove lid.
In saucepan, melt 1/2 stick margarine and add flour, stirring with fork over medium heat until nicely browned.
Remove from heat. When done, remove meat with slotted spoon to inverted lid.
Measure pan liquid for 2 cups (add water if needed to make 2 cups).
Add liquid to roux in saucepan to make gravy, stirring constantly over medium heat until bubbly.
If too thick, may add up to 1/2 cup water.
Reduce heat.
In the skillet, melt 2 tablespoons margarine and saute onions.
Add drained mushrooms and lightly sprinkle with garlic powder.
Mix well.
Return meat to skillet and toss lightly together to heat and mix.
The gravy is great served over mashed potatoes or rice.