2 to 3 pounds round steak, trimmed of fat
1-1/2 to 2 cups all-purpose flour
1/2 teaspoon garlic powder
1 to 1-1/2 teaspoons salt (depending on how much steak is being cooked)
1/2 teaspoons black pepper
1-1/3 cups buttermilk
Cut steak into serving pieces. Place buttermilk in a shallow bowl and set aside.
Mix flour, garlic powder, and black pepper in a paper bag. Put one steak at a time in the bag and coat with flour, dip into the buttermilk, draining off the excess and then coat with flour again.
In a deep skillet, fry the steak until brown in about 1/2-inch of cooking oil. Set steak aside until gravy is made.
Gravy:
10 tablespoons drippings from frying steak
10 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 (10-ounce) can RoTel brand tomatoes (tomatoes and chilies)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup chopped green onions
Heat oil and add flour, salt, garlic powder and black pepper. Stir constantly until flour is browned. Add onions and RoTel tomatoes, stirring constantly; then add 1-1/2 cups water and bring to a boil, stirring continuously. As gravy thickens, continue to thin with water until it is as thin as you like it. Then, place steak in gravy, cover, and place in 350*F (175*C) oven for 45-50 minutes. Steak will be very tender and you will have plenty of delicious gravy for biscuits, rolls, or mashed potatoes.