This sounds similar to the 'Smothered Steak' recipe we loved as children, but instead of ground beef, it was individual steaks, either bottom round, which was pounded until it was waffly and easy to eat, or "sizzle steaks". The gravy was intensified by cutting up an onion and browning it in the drippings. Then the flour was added, and the steaks re-introduced when the gravy was perfect. Oh, I'm hungry all over again, just thinking about this.