2-4 lb. round steak, thick
1 tbsp. horseradish
1/2 stick butter
8 peeled, quartered potatoes
2 peeled, quartered onions
1 bay leaf
1 tbsp. beef bouillon
1 tsp. garlic powder
Salt & pepper to taste
2 (4 oz.) cans mushrooms
1 c. flour

Trim steak and spread horseradish on one side. Melt butter and brown meat in a Dutch oven type pot. Add onions, potatoes, bay leaf, bouillon, garlic, salt, pepper and juice from the mushrooms. Cover and bake in the oven at 250 degrees for 3 hours after adding 2-4 cups of water. Scoop out the meat, potatoes and onions into the lids; returning them to the oven after turning it off. Find and discard the bay leaf.

Use a wire whisk to blend the flour with 1 cup cold water, then whisk that into the pan drippings. Add more water if needed to make enough gravy; cook until thickened and add mushrooms. Serve the meat, potatoes and onions with gravy on the side. Hearty!