12 ounces boneless beef round steak, 3/4-inch thick
3 tablespoons all-purpose flour, divided
1/4 teaspoon pepper
Vegetable spray
1 cup water
1 teaspoon instant beef bouillon granules
1/2 12-ounce can evaporated skim milk, about 3/4 cup


Trim all fat from beef; cut into 4 serving size pieces. In small bowl, combine 2 tablespoons flour and pepper. Using a meat mallet, pound flour mixture into both sides of meat.

Spray cold skillet with vegetable spray. Preheat skillet over medium heat 2 minutes; brown meat on both sides, turning once, about 10 minutes total. Add water and bouillon. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer about 40 minutes, until meat is tender. Remove meat to heated platter; keep warm.

To make gravy, gradually stir evaporated milk into remaining 1 tablespoon flour until smooth. Stir milk mixture into pan juices. Cook and stir until thickened and bubbly. Cook 1 additional minute. Top meat with hot gravy, or transfer to heated serving dish and pass separately.

Accompaniments: Mashed potatoes, sweet-sour red cabbage and Texas Toast.