Mushroom-Smothered Swiss Steak

• 3 lbs beef round steak (cut 1 - 2 inches thick)
• 2 tablespoons butter or 2 tablespoons bacon fat (I often sub olive oil)
• 1 medium yellow onion, chopped
• 3/4 lb mushroom, thinly sliced
• 1/3 cup flour
• 1 cup beef stock
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Preheat oven to 350 F (180 C).
2. In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
3. Transfer to a plate and keep warm.
4. In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
5. Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
6. Place the steak back in the skillet.
7. Turn and spoon some of the mushroom sauce over the steak.
8. Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

beef round steak, butter, yellow onion, mushroom, flour, beef stock, milk, salt, pepper

Taken from www.food.com/recipe/mushroom-smothered-swiss-steak-95900 (may not work)