Ingredients
3 lbs beef top round steak
1/4 cup flour
salt, pepper
2 tablespoons olive oil
2 1/2 cups beef stock
3 tablespoons Worcestershire sauce
1 1/2 lbs sliced onions
Method
Sources
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
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Preheat oven to 375°F. Pound steak to tenderize. Dredge both sides in flour, salt and pepper. In heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan. Add Worcestershire sauce, more salt and pepper to taste; remove from heat. Layer half the onions in pan, add steak, layer rest of onions, broth, spoon some broth on top. Bake for 2 hours, covered, basting steak after 1 hour. Remove to cutting board and slice. Serve with the gravy.