Beef Steak With Creamy Gravy
|Beef boneless round steak||12 Ounce, cut 3/4 inch thick|
|All purpose flour||2 Tablespoon|
|Non stick cooking spray||1|
|Water||1 Cup (16 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Evaporated skim milk||6 Ounce (1/2 Of A 12 Ounce Can)|
|All purpose flour||1 Tablespoon|
Trim fat from beef.
Cut meat into 4 serving-size pieces.
In a small mixing bowl stir together the 2 tablespoons flour and the pepper.
With a meat mallet pound flour mixture into meat.
Spray a cold large skillet with non-stick coating.
Preheat skillet over medium heat.
Brown meat on both sides in hot skillet.
If necessary, drain off fat.
Add the water and bouillon granules to the skillet.
Bring to boiling; reduce heat.
Cover and simmer about 1 1/4 hours or till the meat is tender.
Remove meat from skillet; keep warm.
For gravy, gradually stir the evaporated skim milk into the 1 tablespoon flour till mixture is smooth.
Stir the flour mixture into the pan juices.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.