Brown steak & gravy

1. Season meat with salt, pepper and garlic salt.

2. Heat oil in pan on medium setting. Add meat and sliced onions turning to brown.

3. Pour in water and add 3 Tbsp of beef better than boullion. Bring to boil then turn down to low, cover and simmer for about an hour and a half. Done when meat is tender.

4. Remove meat and strain broth. Discard onions, bring broth back up to boil.

5. GRAVY:
Combine equal parts flour and cold water in small bowl (about 1/2 cup each) with wire whisk until smooth.

6. Pour slowly into boiling broth wisking vigorously to mix smoothly. Stop frequently to determine gravy thickness. If lumpy strain and return to pan to finish. Salt and pepper to taste. Add meat and heat through.

7. Serve over mashed potatoes or cooked rice.