|Beef round steak||2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Cooking fat/Oil||4 Tablespoon|
Trim excess fat from meat; cut into 8 to 10 serving-size portions. Combine flour, salt, and pepper; mix well. Pound into meat pieces with meat mallet or edge of heavy plate. Heat 2 tablespoons fat in large, heavy frying pan or Dutch oven. Brown meat pieces quickly on sides, three or four at a time as they will fit into pan. Add more fat as needed. Proceed with one of the treatments listed below. Treatment 1: Add 2 cups beef gravy, left-over, canned, or made from pan drippings, to meat in Dutch oven. Cover and bake for about 1 hour, or until meat is fork tender. Treatment 2: Substitute Spanish Sauce for gravy. Treatment 3: Add 2 cups sliced onions to meat in Dutch oven. Brown lightly. Cover and bake about 1 hour, or until tender. When meat is cooked, remove it to a warm serving platter. Add 1/4 cup flour to drippings and onions remaining in pan, and stir to blend thoroughly. Stir in 3 cups of water and 3 beef bouillon cubes (or 3 teaspoons beef soup base). Cook and stir until gravy thickens. Treatment 4: Remove browned meat from Dutch oven. Add 1 cup sliced onions and brown lightly (use 1 or 2 tablespoons additional fat, if necessary). Return meat to pan. Cover with cream of chicken soup (one can, 10 1/2 ounces, diluted with one soup can water and stirred until smooth). Cover and bake at 325 degrees F. until meat is tender. Remove meat from pan. Dilute gravy, if needed, with additional water, or milk. Reheat. Taste and adjust seasonings. Treatment 5: Crock Pot Steak. Use thinner steak, cut 3/8 to 1/2-inch thick. Cut meat into serving-size pieces. Omit flour and seasonings. Brown quickly in hot fat. (If time is at a premium, don't brown.) Arrange in crock pot. Add one can cream of chicken soup, undiluted. Cover and cook at either low or high heat as directed by pot manufacturer, according to time desired. When ready to serve, remove meat. Dilute gravy, if needed, with hot milk or water. Taste and adjust seasonings. Treatment 6: Deluxe Swiss Steak. Proceed as for Treatment #1. While meat is baking, wash, trim, and slice about 1/2 pound of fresh mushrooms. Brown lightly in about 2 tablespoons butter or margarine in frying pan (5 to 10 minutes on medium heat, or until mushrooms give up their liquid). Add mushrooms and juices from the frying pan to meat the last 15 minutes of cooking. Treatment 7: Use one large round steak. Place in crock pot or Dutch oven. Add one can (10 1/2 ounces) cream of mushroom soup and 1 package (1 envelope) dry onion soup mix. With this method, there is no need to brown the meat first. Cover and cook as directed by pot manufacturer, or cover and bake in oven at 325 degrees F. until meat is tender, about 2 hours.