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COUNTRY SWISS STEAK

2 pounds round steak or cube steak
1/2 cup AP flour
FRESH ground sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 +1 tablespoons butter
1 large onion, sliced
1 stalk celery, diced
1 LARGE carrot diced
1 cup sliced mushrooms, I like little Beech mushrooms
2 cups beef broth
2 teaspoons Worcestershire sauce

• Cut steak into serving size pieces.
• Pound with a meat mallet to 1/4 inch thickness to tenderize.
• Combine flour, salt, pepper, garlic powder, and onion powder into a shallow dish.
• Dredge the steak in the flour mixture to coat both sides. RESERVE dredge flour.
• Heat oil in a large oven proof skillet or Dutch oven over medium-high heat.
• Sear the steak on both sides until browned (about 3-4 minutes per side).
• Remove meat and set aside.
• Add additional 1 tablespoon butter to melt if necessary, scraping the bottom of the pan to release browned bits.
• Add sliced onions, carrots, celery and mushrooms, cooking 5 minutes or so until soft.
• Return the meat to skillet.
• Whisk together the beef broth and Worcestershire sauce.
• Cover and cook in a 300-325° oven for 1 1/2-2 hours, or until the meat is very tender.
• Remove meat to a platter and keep warm.
• If the gravy is too thin, whisk together 1 tablespoon of the leftover flour mixture with a little cold water to make a slurry.
• Stir slurry into the pan juices, and simmer on the stove top until you reach desired thickness. 
• Serve immediately with mashed potatoes, buttered noodles, or rice to soak up the savory onion gravy.