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Salisbury & Smothered Steak

Cullen's Mushroom Smothered Steak

3  lbs beef round steak (cut 1 - 2 inches thick) 
2  tablespoons butter or bacon fat (I often sub olive oil) 
1  medium yellow onions, chopped 
3/4  lb mushrooms, thinly sliced 
1/3  cup flour 
1  cup beef stock 
1  cup milk 
1/2  teaspoon salt 
1/8  teaspoon pepper 

Preheat oven to 350 F (180 C).
In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
Transfer to a plate and keep warm.
In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
Place the steak back in the skillet.
Turn and spoon some of the mushroom sauce over the steak.
Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.