Braised Beef Cubes in Gravy

Cut the meat into large cubes. Cut off the fat while you’re at it. When the meat is in cubes or chunks, set it aside. In a bowl, combine the flour, salt and pepper. Place the meat in the bowl and toss it in the flour, coating it on all sides. Meanwhile, heat up the oil in a large skillet over medium heat. Place the coated chunks of beef into the hot oil. Brown them on all sides. This will take about 10 minutes of cooking. Save the leftover flour in the bowl. You will use it later for the gravy. After the meat is well browned, add the broth or water. Bring the meat to a boil. Reduce the heat so the water barely simmers. Cover the pan and allow it to simmer for 2 hours. If the water simmers away, add a little more . After two hours, the meat should be tender. In a pint size canning jar, or other container with a good lid, combine the remaining flour and the milk. Screw the lid to the jar on tightly and shake it until the flour is completely dissolved in the milk. Then pour this into the skillet on the stove, to thicken the gravy. Stir it up and bring it to a boil. Continue cooking for a full minute. If the gravy is too thick, add a water until it is the consistency you like.

Serve over rice, noodles or even potatoes.