NAMA’S STEAK AND ONIONS

Serves 6 to 8

1/2 to 1 cup all-purpose

flour Salt and freshly ground

black pepper 2 pounds bottom round, sliced into steaks about 4 inches square and 1/2 inch thick 3 tablespoons vegetable

oil, divided 3 pounds onions, peeled and sliced 1/4 inch thick, plus more as desired Water or chicken stock, as needed

Spread the flour out on a rimmed baking sheet. Season heavily with salt and pepper. Using a meat pounder or the edge of a ceramic saucer, pound the steaks one at a time in the flour. The steaks should be pounded out to around 1/4 inch thick and should be well-coated in flour. Dust off any excess and transfer to a second baking sheet.

Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Brown the steaks in batches until golden brown, 5 to 7 minutes per side. Transfer the steaks back to the baking sheet.

Reduce the heat to medium and add the remaining tablespoon oil and the onions to the now empty Dutch oven. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until softened, 5 to 7 minutes. Add the steaks back to the pot with the onions and pour in enough water to measure about 1 inch up the side of the pot. (If there is additional space in the pot, you can add more onions, if desired.) Cover and reduce the heat to low.

Cook, stirring about once an hour, until the meat is very tender and the onions have almost dissolved into the sauce, 2 to 3 hours. Season to taste with additional salt and pepper. Serve.

Per serving, based on 6: 465 calories (percent of calories from fat, 50), 32 grams protein, 26 grams carbohydrates, 4 grams fiber, 25 grams fat (8 grams saturated), 90 milligrams cholesterol, 82 milligrams sodium.