Ingredients

Instructions

  1. Cut meat into 6-8 large sized pieces (meat will shrink).
  2. Mix the flour, salt, and pepper in a medium sized dish.
  3. In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
  4. Dredge meat in the flour mixture well on both sides.
  5. Brown the meat in the oil well on both sides.
  6. There should be enough room in the skillet to brown all the meat at once.
  7. Turn the heat down to medium low.
  8. Pour the mushrooms and liquid over the meat.
  9. Top the mushrooms with the sliced onions.
  10. Cover and simmer 1 to 1 1/2 hours until the meat is tender.
  11. NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
  12. When meat is tender turn off heat and remove meat from pan.
  13. Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
  14. Stir well to remove lumps.
  15. Slowly add to the drippings in the pan.
  16. Stir constantly over medium heat until thickened.
  17. If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
  18. Taste and add more salt, pepper/and or beef flavoring as desired.
  19. Turn heat down to low and gently slide the meat back into the gravy.
  20. Heat until the meat is hot again and serve.
  21. Great with mashed potatoes or steamed rice.
  22. OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.