Swiss Steak with Baby Carrots

This was really delicious! So much so that Wayne mentioned that fact several times during dinner. I imagine we'll try it again sometime. Actually, I know we will, because there are two more variations. Tonight we had plain broth; next time we'll turn it into a gravy.

Tri-Tip Swiss Steak for Two

1/4 cup bacon grease
2 onions, sliced
1 cup sliced mushrooms
1 cup baby carrots
2 8-ounce tri-tip steaks
1-2 tablespoons flour
Salt and pepper

Heat bacon grease in Dutch oven. Add onions, mushrooms and carrots. Dredge steak in flour, then add to the pan, seasoning to taste. Brown on both sides. Cover and cook until carrots and beef are tender, about 45 minutes.

If desired, add a can of cream of mushroom soup before cooking, or thicken the broth into a gravy afterwards.