Swedish Chef's Signature Swiss Steak

4-6 pieces of bottom round steak, swissed (tenderized) by butcher
1 large vidalia onion, sliced
2 c. flour
2 T. salt
2 T. ground black pepper
1 T. onion powder
1 T. paprika (I use smoked Spanish paprika)
½ c. canola oil
26oz. can Swanson beef stock
4 T. butter
chopped parsley
In a large resealable plastic bag, add flour, salt, pepper, onion powder, and paprika.  Shake to combine.  Steaks should be cut into portions roughly the size of and adult hand.  In a large cast iron skillet, place ½ c. canola oil.  Heat skillet to medium heat.  Place three pieces of steak at a time in the plastic bag.  Shake to coat.  Using a pair of tongs, remove each piece of steak, shaking off excess flour, and place in skillet.  Brown lightly on both sides.  Remove pieces from skillet and place in a greased dutch oven or casserole dish.  Continue until all pieces of steak have been browned on both sides.

Slice vidalia onions in approximately half inch slices.  Add to the skillet contaning containing the small bits of steak (fond) from browning.  Sauté onions until carmelized and place on top of browned meat.

Add 4 T. butter to the skillet and melt slowly, stirring with a whisk to combine pieces of fond with the butter.  Add 4 T. seasoned flour that was in the plastic bag.  Continue whisking until the butter and flour have been absorbed.  Slowly add the beef stock (approximately 2½ cups), continuing to whisk until the gravy reaches desired thickness.

Pour gravy over beef and onion mixture and place in 350º oven for approximately 2½-3 hours.  Check every half hour, to make sure the gravy has not thickened too much, and that the steak is not sticking to the bottom of the dish.  If gravy is too thick, additional beef stock may be added.  Garnish with chopped parsley.

The Swedish Chef serves this dish with a side of mashed potatoes, covered with the remaining gravy.
This dish can also be served over noodles or rice.