Wiley Post Steak

We received a little over 4" of snow by this morning. It is a very fine and light snow - so fine that you could barely see it coming down. But it came down steadily and accumulated. Now the sun is shining and the snow looks like it has been dusted with the diamond dust glitter that is used in crafts. Very pretty. I wish I could get a good picture through the window because I am not going outside in the cold just to take a picture. Sorry to be such a wimp.

Today I am making an old recipe that is a long time family favorite. It is one that my mother clipped from a newspaper column probably over 50 years ago. She passed away in January 1971 so we know the recipe is older than that. I have no clue as to why this is called Wiley Post Steak, but I do know it is really good.

WILEY POST STEAK

 

Prepare 2 lbs round or chuck steak by pounding until the meat separates slightly. Pound 1 cup flour and salt and pepper to taste into both sides of steak. Sear meat in hot fat until brown. Transfer to large baking dish. Add 2 1/2 cups water, a medium onion, sliced thin, and garlic if desired. Bake covered in 275 degree F. oven for 3 hours. The meat forms its own gravy. Serves 8

 

 

 

I always use round steak and usually have it tenderized so I don't have to pound it. The steak I am using today has not been tenderized, but it is usually very tender anyway so am going to skip that step today. The recipe doesn't state it, but I also cut the meat into serving size pieces before flouring and browning.  I will dredge the meat and press with fingers to work it into the meat a little more.

 

I use an enameled roaster, mostly because that is what I have and it works really well for this. You can also use the crockpot but mine is busy cooking a pork roast for pulled pork today. And since it is cold outside, having the oven on will be comforting.

 

I have also made this with venison steaks. I did that for a dinner party after my husband had gotten his first deer, but I didn't tell the people they were eating venison. They didn't know the difference and liked it so well that they kept eating more. This is a dish I have used many times to feed guests as it never fails.