Smothered Round Steak with Gravy

Season each side of the round steak pieces generously with salt and pepper, pressing the seasoning into the meat to adhere. (2 minutes)

In a 1-gallon resealable bag, combine 1/2 cup of the flour with the garlic powder. Add the steak pieces, seal the bag tightly, and shake well to evenly coat each piece. (5 minutes)

Heat 1/3 cup of the cooking oil in a large, heavy-bottomed skillet over medium heat until shimmering. Add the seasoned and floured steak pieces to the skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until deeply browned, about 4-5 minutes per side. Remove the browned steak from the skillet and set aside, keeping warm. Repeat with any remaining steak pieces, adding more oil as needed. (20 minutes)

Add the sliced onions to the same skillet, stirring to coat them in the flavorful pan drippings. Cook, stirring occasionally, until the onion slices have separated and are just beginning to soften, about 2 minutes. Move the onions to one side of the skillet, then return the browned steak pieces to the skillet, spreading them evenly. Arrange the softened onions on top of the steak. (5 minutes)

In a microwave-safe container, whisk together the water, beef base, and Worcestershire sauce. Microwave on high for 1 minute, then stir to ensure the beef base is fully dissolved. Pour the mixture into the skillet over the steak and onions. Cover the skillet tightly, reduce the heat to a gentle simmer, and cook until the steak is very tender, about 45 minutes.

Remove the tender steak from the skillet and set aside, keeping warm. Add the remaining 1/2 cup of flour to the pan drippings in the skillet. Increase the heat to medium and cook, stirring constantly and briskly, until the flour is incorporated and the mixture is bubbly and lightly browned, about 2-3 minutes. (5 minutes)

Gradually stir in the milk, ensuring there are no lumps. Continue stirring until the gravy comes to a simmer and thickens to your desired consistency. Return the steak, onions, and any accumulated juices to the skillet. Cover and reduce the heat to low. Simmer gently, stirring occasionally, until the flavors are well combined and the steak is heated through, about 10 minutes. (15 minutes)