- 1/2 cup all-purpose flour
- salt and pepper to taste
- garlic powder to taste
- 3 pounds round steak
- 1 tablespoon olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup water
- 1 onion, sliced
- 1 tablespoon beef bouillon
- 1 (6 ounce) package beef flavored stuffing mix
- 1/3 cup warm water
- 4 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C).
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In a small bowl, mix together the flour, seasoned salt, ground black pepper and garlic powder to taste. Cut the steak into 3×3 inch squares and coat with the flour mixture.
Heat the oil in a large skillet over medium high heat. Add the steaks and saute until browned on both sides. Remove meat and set aside in a 9×13 inch baking dish. Add the soup, water, onion and bouillon to the skillet, allow to heat through and pour over the meat.
In a separate small bowl, combine the stuffing mix, water and butter or margarine. Mix well and spread over the steaks and gravy.
Bake at 350 degrees F (175 degrees C) for at least one hour, or until steak is tender.