Braised Beef and Onions

I wanted to explore meat tenderizing some more in order to make use of some lesser cuts of beef to taste delicious. This recipe calls for 1/4" think Round Steak but I have also used 1" thick Chuck Steak with the same great taste and success. I cook it in a low rim non stick cookie sheet. I tenderize the meat by scoring it on both sides cutting a grove against the meat gain. Then I pound it with a Meat tenderizer flat. If you don't have a meat hammer or tenderizer tool, I put wax paper or plastic wrap over the meat and pound with a rolling pin.

Here's what I use:

1 1/2 lb. beef round steak, cut 1/4" thick tenderized

All-purpose flour

2 tbsp. cooking oil

Salt & pepper to taste

2 sm. onions, thinly sliced

1/2 c. beef broth

Here's what I do:

Preheat the oven to 350 degrees F.

Cut meat into serving size (cubes or strips) portions. Coat with flour.

In skillet brown meat in hot oil. Remove meat to shallow baking dish; season meat with salt and pepper.

Add onions to skillet, cook slowly over medium-low heat, stirring until onions are tender and well browned. Place onions atop meat.

Add broth to skillet, stirring to loosen crusty bits in pan. Pour over meat and onions.

Cover with foil or lid, bake for 1 to 1 1/2 hours.

Depending upon the cut of meat skim off excess fat if necessary. Arrange steak pieces on platter. Pass juices if desired.

Serves 4-6.