Smothered Round Steak with Gravy

Ingredients

• 1 tenderized round steak , 2 1/2 pound
• salt and ground black pepper to taste
• 1 cup all-purpose flour , divided
• 1 teaspoon garlic powder , or to taste
• 0.5 cups cooking oil , divided
• 1 large onion , sliced
• 1 cup water
• 1 teaspoon beef base , such as Better than Bouillon®
• 1 teaspoon Worcestershire sauce
• 2 cups milk

Instructions

1. 1

   Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.

2. 2

   Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.

3. 3

   Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.

4. 4

   Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.

5. 5

   Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.

6. 6

   Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.

7. 7

   Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.