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Recipe submitted by T. Davenport

Braised Round Steak

2 to 2 1/2 pounds boneless top round steak, 1/2-inch thick

Seasoning salt to taste

Freshly ground pepper to taste

2 tablespoons butter, divided use

1 cup beef broth

1/4 cup half-and-half

2 tablespoons steak sauce

1. Trim excess fat from steak. Cut steak into serving-size pieces; pound to 1/4-inch thickness between two sheets of waxed paper or plastic wrap. Sprinkle with seasoning salt and pepper.
2. Melt 1 tablespoon butter in a large skillet; add half of steak and brown on both side. Remove steak pieces; set aside. Repeat porcedure with remaining 1 tablespoon butter and remaining steak pieces. Return steak to skillet. Add beef broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until steak is fork-tender.
3. Remove steak from skillet; keep warm. Stir half-and-half and steak sauce into drippings in skillet; simmer 3 minutes. Return steak to skillet; simmer 2 minutes or until steak is heated through. Serve.

Makes 6 to 8 servings.