|Julian's Old-Fashioned Country Round Steak|
|Brown the meat without crowding the pan.|
This is a boneless round steak. Either bone in or out works.
|Ready for the oven.|
1 thick slice of round steak about 1-inch thick.
(bone in or boneless)
1 large yellow onion, peeled
1 pound whole white button mushrooms, washed
oil or Crisco for frying
1/4 cup flour
seasoned salt or other seasonings of choice
1 cup red wine
4 cups beef broth
2 tablespoons tomato paste
Preheat oven to 350F degrees.
Cut the beef steak into individual serving sizes and set aside. Roughly chop the onion and cut the larger mushrooms into quarters or halves, leaving the smaller ones whole. Mix the flour with 2 teaspoons of seasoned salt or other favorite seasonings.
Heat the oil or Crisco in a large skillet over medium-high heat until shimmering. Dredge a piece of meat in the seasoned flour and place in the skillet. Repeat with additional pieces but insuring the skillet is not over-crowded. (I usually get 8 pieces of meat from the round steak and fry them half at a time.) Turn when well browned on one side and brown the other side. Place the browned pieces in the bottom of a roasting pan or large Dutch oven.
When all the meat is browned, add the chopped onion to the skillet and stir in the drippings until just tender about 3-4 minutes. Transfer onions to the roasting pan with the meat. Add the red wine to the skillet and simmer for 3 minutes. Add the beef broth and tomato paste and stir to combine. Let cook until starting to boil lightly. Add the mushrooms to the roasting pan and pour the sauce over the meat onions and mushrooms.
Cover and place in the hot oven. Cook for three hours. After each hour of cooking, stir the ingredients. If the sauce is not thickened after the second hour, remove the lid and let it cook for 30-40 minutes uncovered to reduce the liquid and thicken the sauce. Stir as needed to insure the meat or sauce does not become too browned. Return lid to the pot when sauce is appropriately thickened to the consistence of classic beef gravy.
Remove from oven after three hours when meat is fork tender. Let cool for 15-30 minutes. Plate and spoon the sauce over the meat and a side of mashed potatoes.