This dish is easy to prepare early in the day. It reheats beautifully.
1 tablespoon olive oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 large onion, diced
1/2 cup flour
2 pounds boneless round steak, sliced thin (I used a 2 lb round roast)
2 cups low sodium beef broth
Salt and pepper to taste
Cut round steak into serving-size portions. Pound the flour into the steak pieces.
Reserve the remaining flour. Sprinkle the meat lightly with salt and pepper.
In a large heavy skillet over medium heat, heat the olive oil and butter. Brown half the steak thoroughly, turning to brown the other side. Transfer to a platter. Repeat with the remaining steak. Add more oil if needed.
Saute the onions and sliced mushrooms in the skillet for about 5 minutes, until the onions are tender. Stir in the reserved flour.
Add the beef broth and stir until the flour is dissolved. Return the meat to the skillet, cover, and simmer on low heat for 2 hours or until the meat is very tender.
Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve steak with mashed potatoes and a green vegetable.
Serves 4 to 6.