"This is one of my favorite recipes from my Grandma. It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"
2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes
about 1 cup flour, for dredging
salt, pepper, garlic salt, to taste
2 Tablespoons canola oil
2 Tablespoons butter
1 small onion, diced
1-(32 ounce) carton of beef stock or broth
Cut round steak into bite-sized cubes. Place flour, salt, pepper and garlic salt into a large dish and stir to combine. Add beef cubes and toss to coat. In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat. Add beef to pot, making sure to shake off excess flour. Add diced onion. Cook beef and onion until beef is browned. Stir in beef stock or broth. (NOTE: It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.) Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours. Serve with mashed potatoes or egg noodles. ENJOY!