>------------> Round Steak <------------<

 1 large package Round Steak
 4 Beef Bouillon Cubes
 3-4 Heaping Tblsp Corn Starch
 Crisco Shortening
 All Purpose White Flour
 Ground Thyme, Onion Powder, Pepper
Optional Can Cambell's Beefy Mushroom Soup

Trim all fat off round steak. Cut into pieces about 2 inches 
wide by 3 inches long.
 
Turn on the Heat to a med.-large electric skillet to 400 degrees 
or it's Sear setting. Add enough crisco that when melted it
covers the bottom of the pan.

Place a steak piece in the flour coating first one side then the 
other. Place the coated piece in the skillet. Repeat this till 
all pieces are in the skillet. 

Use a meat fork or spatula to turn each piece as soon as it is 
browned. Cover the browned side of steak fairly heavily with 
ground thyme and then add several shakes of pepper. When all 
pieces are seasoned, let cook a little longer making sure both 
sides are browned. Generously Cover the meat with hot water. 

Note the time. Steak will be done in 1 hour or 1.5 hours 
if more tenderness is desired.

Place the skillet lid lopsided over the top so it is covered but 
fully vented. You may want to place a cloth crescent moon around 
it's base to catch any spills. Do not let the cloth touch the pan.

Check this while it is cooking every 10-15 mins. Add water as 
needed. Use a spatula to free stuck on pieces from the bottom.

After 1/2 hour add bouillon cubes and let them dissolve. Add the 
can of soup if desired for a heartier more beefy flavored gravy.

Get your corn starch and add it to 2 cups COLD water. Stir till 
not lumpy and milky looking. Let set till ready to use. 
 
10 minutes before steak is done, stir the corn starch mixture and 
dump into skillet with the steak. Gently Stir it in. Bring to a 
boil. Let it continue to boil till it is as thick as you want 
your gravy to be - if it gets too thick on you, just add water 
till it is the desired thickness. 

Reduce heat to low or Serving temperature. Add a couple shakes of 
onion powder and pepper. Stir. Ready to enjoy!!  :)

~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~