So-Tender Swiss Steak

1. 1

   Preheat oven to 325u00b0. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.