Tourquere Pie

Cut into serving pieces top or botton round.

Cut about 1/2-inch thick.

Dredge in flour seasoned to taste with salt and pepper.

Have heavy skillet over medium-low heat just enough fat to keep meat from sticking.

Brown steak on both sides, still on medium-low heat, allowing plenty of time for browning.

Pour of any excess fat.

Add small amount of water.

Cover tightly and simmer until fork-tender.

Serve with natural gravy, or if thickened gravy is desired, blend a little flour with cold water and stir into liquid after meat has been removed to platter. Stir constantly over low heat until gravy is desired thickness and flour mixture well cooked.

Taste and correct seasoning.