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.