Round Steak Supper

1 to 1 1/2 pounds beef round steak
2 tablespoons flour
2 tablespoons vegetable oil
salt and pepper
1 cup beef broth
2 teaspoons dried parsley flakes, or 2 tablespoons fresh chopped parsley
1 teaspoon sugar
1/2 teaspoon dried leaf thyme, crumbled
water
3 tablespoons flour
1/2 teaspoon Kitchen Bouquet or Gravy Magic, optional

Cut round steak into serving-size pieces; dredge in flour. In an ovenproof skillet over medium heat, brown round steak in hot oil. Season with salt and pepper; add beef broth, parsley, sugar, and thyme. 

Cover and transfer to oven; bake at 350° for 1 1/2 hours, or until round steak is tender. Remove round steak to a serving platter. Measure pan juices into a large measuring cup; add enough water to make 1 1/2 cups. Return juices and water to pan. Combine 3 tablespoons of flour with 1/2 cup cold water; stir with fork or whisk until smooth; stir into pan juices and add the Kitchen Bouquet or other browning sauce. Cook over medium-low heat, stirring constantly, until thick and bubbly. Serve gravy over round steak. Round steak serves 4 to 6.

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