How to Make Onion Smothered round Steak
- Prepare steak by washing and drying the pieces and pounding with a metal meat hammer on both sides. Put in a bowl, cover with the buttermilk and soak overnight in refrigerator. Discard the buttermilk.
- In shallow bowl, create a dredge of the flour, salt and pepper. Heat oil in large deep skillet with a lid. Coat each steak well in the dredge and brown on both sides of the hot oil.
- When browned, remove the steaks and pour the dredging flour into the skillet and brown the flour like a gravy roux. When flour is browned, stir in the water briskly, blending out the lumps. Return steak to skillet, cover with onion slices and bring the liquid to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or til onions and meat are tender. If gravy appears too thick, just stir in more water. Serves 4 to 6