So-Tender Swiss Steak

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds beef top round steak, cut into serving-size pieces
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 cups water
• 2 tablespoons Worcestershire sauce
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups beef broth or water
• Hot cooked noodles or mashed potatoes, optional

1. Preheat oven to 325u0b0. In a large resealable plastic bag, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and shake to coat.
2. In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce.
3. Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm.
4. In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired.
5. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

allpurpose, salt, pepper, beef, canola oil, onion, water, worcestershire sauce, allpurpose, salt, pepper, beef broth, noodles

Taken from www.tasteofhome.com/recipes/so-tender-swiss-steak/ (may not work)