- 1-1/2 lbs round steak, cut 1-inch thick
- 1/4 cup bacon or ham drippings
- 1/4 cup chopped onions
- 1/4 cup flour
- 1-1/2 tspns salt
- 1/2 tspn pepper
- Boiling water
Wipe meat with damp cloth. Sprinkle seasonings on both sides. pound the steak very well and deep, using a small cleaver or dull heavy knife, adding the flour at the same time and pounding well.
Place meat in heavy skillet or Dutch oven with hot drippings, brown on both sides. Add onion; stir it around and over top of meat, being careful to not let it burn.
Pour off any excess fat; cover steak with boiling water. Cover skillet, and cook over low heat until steak is very tender but still holds its shape, about 2 to 2-1/2 hours.
The last half hour, cook uncovered; with a spoon, scrape down particles and any gravy clinging to sides of pan. Add more water as liquid cooks down. Thicken gravy if necessary after removing steak to serving platter. Make 4 generous servings.
(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)
More "Lost" Classic Recipes
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Classic Beef Stroganoff with Sour Cream (1967)
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