2 tablespoons olive oil
2 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, diced
2 garlic cloves, minced
1/2 cup flour
2 pounds boneless round steak, 1/4 inch thick
2 -3 cups beef broth
Salt and pepper to taste
In a large heavy, oven-proof skillet over medium heat, heat the olive oil and butter.
Pound the steak until1/8 inch thick with a meat mallet. Flour the steak pieces, pressing the flour into the meat; transfer to the skillet. Sprinkle lightly with salt and pepper and brown the round steak thoroughly, turning to brown on the other side, Remove to a plate. Save the remaining flour.
Saute the onions and sliced mushrooms for about 5 minutes, until the onions are tender. Stir in the remaining flour and cook for a minute or two.
Add the beef broth, stirring well. Return the browned meat to the pan. You can transfer the mixture to a large baking pan if you prefer. The broth should reach the top of the meat layer. If it doesn’t;t, add another cup.
Preheat oven to 300 degrees F. Bake, covered, for 3-4 hours until the meat is very tender
Taste and add salt and pepper if needed. Serve with mashed potatoes. and your favorite green vegetable.