First, you trim several pounds of round steak to your taste. I prefer very little fat on my meat, so I trim heavily, but my mother would gasp and point out that cutting off the fat takes away some of the flavor. I'm no health nut, but I don't mind sacrificing slimy fat even if it does add flavor!
Once the meat has been trimmed to your satisfaction, sprinkle with salt and pepper.
In a heavy pot or large cast iron skillet, heat a few tablespoons of oil and add meat to brown.
While the meat is browning, chop a yellow onion and set aside.
Continue to brown the meat until it's really brown. This is what gives the gravy a nice, dark color and flavor. When the meat is good and brown, and there are lots of little bits on the bottom of the pot, remove the meat.
Now add the chopped onion to the pot and stir until they are almost clear. Add a few cloves of minced garlic about halfway through sauteing the onions.
Once the onions and garlic are cooked, add the round steak back the pot and stir for a few minutes.
Add enough water to just cover the meat.
And there you have steak and gravy. I don't have picture of the final dish served over rice because I am serving it tomorrow as Sunday lunch, so I haven't made the rice yet.
I hope this will be a dish that you try and fall in love with. It is one of the staple dishes in my kitchen, and I generally serve it over rice, with green beans and homemade biscuits.
Steak and Gravy
2-3 lbs round steak, trimmed
1 yellow onion, chopped
2 cloves garlic, minced
Water to cover steak
1/4 c flour
3/4 c water