Pound steak with tenderizer or fork.
Pour flour into shallow pan.
Add salt and pepper.
Press steak into flour mixture and turn several times.
Heat oil in Dutch oven.
Brown steak on both sides, then add chopped onion.
Mix mushroom soup with equal parts water. Stir well and pour over steak.
Lower temperature and let simmer for 2 hours.
Add more water if necessary.
Stir from bottom as necessary.
Makes own gravy.
Serves 4 to 6.
n 6 quart or larger dutch oven with enough water to cover
Pour oil in Dutch oven.
Add steak and brown on both sides. Turn down on low heat.
Cover.
Cook for 1 hour until tender. Check during cooking and keep water enough to cover meat while cooking.
Use your favorite steak sauce, ketchup or barbecue sauce to make a thin gravy.
Cook rice to serve steak over.
Cut a 3/4-inch round steak into serving size pieces.
Dredge meat into flour, salt and pepper mixture.
Pound flour into meat with a meat mallet.
In an iron Dutch oven, brown meat on both sides in hot oil.
Drain fat and add tomatoes and vegetables. Bring to a boil on top of stove with a lid.
Transfer to a 350\u00b0 oven for 1 hour and 15 minutes.
Serve over a bed or rice.
Heat oven to 275\u00b0.
Put all ingredients in Dutch oven or covered casserole.
Stir until well mixed.
Cover and bake for 4 hours.
Do not disturb until the 4 hours are up.
Serves 8.
Put all ingredients into the dutch oven and stir to mix.
Cover and bake at 300* for 4 hours or until you are ready to eat.
You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
Serve with hot buttered biscuits, Recipe #348286 .
Shake excess flour from each steak, then, using tongs, dip the
meat mallet to tenderize steak; flip steak and repeat on other
In covered dutch oven add oil oil.
Preheat oven to 325\u00b0F.
5 degrees.
In an oven-proof dutch oven, with a tight fitting
n large, deep skillet, or dutch oven, melt butter.
Add sliced
Preheat an oven to 400 degrees F (200
tbsp oil in a Dutch oven and sear beef, turning as
br>Season steak with salt and pepper. Heat oil in Dutch oven over
rim all excess fat from steak and cut into 2\" by
00b0F. Heat oil in a Dutch oven on high heat. Toss beef
Put cream of mushroom soup and water in a 5-quart Dutch oven. In large skillet, put 1/4 cup oil.
Roll steak pieces in flour; brown quickly.
Drop in Dutch oven with soup and water.
Leave oil in frying pan.
Add 1/4 cup flour to pan and brown.
Add salt and pepper.
Add enough to make thin gravy.
Add this to Dutch oven; cover and simmer until meat is tender, about 1 1/2 hours.
Dredge steak in flour; pound to 1/2-inch thickness.
Cut steak into serving size pieces.
Brown steaks in hot oil in a Dutch oven.
Remove from skillet and set aside.
Add onion to pan drippings; saute until tender.
Return steak to Dutch oven; add remaining ingredients except noodles.
Cover.
Reduce heat and simmer 1 1/2 to 2 hours or until steak is tender.
Serve over noodles.
Steak:
Adjust an oven rack to middle postiton in oven and heat oven to
oth sides of the flank steak.
Spread one side with