SWISS STEAK AND GRAVY

Steak:

1/4 cup white whole-wheat flour or almond flour
1/2 tsp salt
1/4 tsp pepper
2 lbs round steak, cut into serving-size pieces
2 tbsp olive oil
1 medium-size onion, sliced thin
2 cups water
2 tbsp Worcestershire sauce

In a pie plate, combine the flour, salt and pepper; dredge steak pieces, one at a time, through the mixture. Pound each piece with a meat mallet or edge of a saucer to tenderize.

Heat the oil in an oven-proof Dutch oven; add meat and brown on both sides. Arrange the onion slices between layers of steak; add the water and Worcestershire sauce. Cover and bake at 325 degrees for 2 to 2 1/2 hours until meat is tender. Remove meat to a serving platter and keep warm.

Gravy:
1/4 cup white whole-wheat flour
1/4 tsp salt
1/8 tsp pepper
1 1/4 cups beef broth (water may be substituted)

In a small bowl, combine all ingredients until smooth; stir into the pan juices. Bring mixture to a boil over medium heat and cook, stirring, for 2 minutes.

Serving suggestion: Serve over hot cooked whole-wheat noodles.

Yield: 8 servings

Have had this recipe for years. I believe I got the original idea from a Reiman's publication.