This is a somewhat altered version of the original, thus the name. Everybody loves it! Water may be used in place of beef stock.
Ingredients
- vegetable oil: 3 Tbsp
- all-purpose flour: 1 cup (divided)
- cube steaks (pounded round meat): 6 piece (4 ounce)
- onion, sliced into strips: 1 piece
- beef stock: 2 cups
- Worcestershire sauce: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.
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Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.
