Country Style Steak

Name: Country Style Steak
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs beef bottom round steaks, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 3/4 cup all-purpose flour; 1/4 cup vegetable oil or 1/4 cup bacon drippings; 2 cups chicken broth; 1 teaspoon dried thyme

Submitted by mightyro_cooking4u

"I saw this on Alton Brown's show "Good Eats" and it looked very interesting. I have never seen it done this way. Will try in the next few days."

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photo by gailanng

Ready In:: 1hr 40mins
Ingredients:: 7
Serves:: 4-6

ingredients

2 lbs beef bottom round steaks, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
³⁄₄ cup all-purpose flour
¹⁄₄ cup vegetable oil or 1/4 cup bacon drippings
2 cups chicken broth
1 teaspoon dried thyme

directions

Preheat the oven to 300 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 11/2 hours or until the meat is tender and falling apart.

Questions & Replies

Is the cook time in the oven 1 1/2 hours (90 min)? I want to be sure before I start cooking.

Christine G.

Reviews

For the family this was very elegant graphical presentation material. Even if I didn't already love you, Ro, you would have won me over. Made for Best of 2012 recipe tag.

gailanng
Absolutely awesome recipe! I used cube steaks so I didn't bother with the tenderizing method, just floured and fried the steaks. I added creole seasoning instead of the thyme as it was my preference. My only complaint is that there was not enough gravy! Next time I think I will try to double the amount of chicken broth as I will definitely be making this again! Thanks for posting.

linguinelisa
Hubby loved it so I couldn't give it less than 5 stars. The broth turned into a gravy in the pan so all you need is some mashed spuds to make this a great meal! My only concern is with the total amount of beef you may need more broth since it was just right for me. ETA: 2nd try I tried this doing step 4 in the crock pot. I was able to get out of pounding it and it turned out tender. I found it too seasoned both times I made it and this time I even just put the salt and pepper in the flour and didn't use all the flour for breading. Next time I will stick with putting it in the flour but will reduce the seasonings.

Chef Tweaker
Awesome! Used petite sirloins; olive oil for browning; salt free greek seasoning instead of salt and pepper and put flour in gallon freezer bag and then added beef and pounded thin inside baggie. Cooked longer than directed, until ready to eat. Tender and tasty.

mapaklenk
Many thanks to Ro for posting and to BK for recommending this recipe. My DH ate 2 helpings tonight and that is something that "His Pickyness" never does. Not only is it delicious but it also very easy to make but ours turned out so tender than no knife was needed. This will certainly be made again in this house.

Annacia

see 1 more reviews

Tweaks

Absolutely awesome recipe! I used cube steaks so I didn't bother with the tenderizing method, just floured and fried the steaks. I added creole seasoning instead of the thyme as it was my preference. My only complaint is that there was not enough gravy! Next time I think I will try to double the amount of chicken broth as I will definitely be making this again! Thanks for posting.

linguinelisa
Awesome! Used petite sirloins; olive oil for browning; salt free greek seasoning instead of salt and pepper and put flour in gallon freezer bag and then added beef and pounded thin inside baggie. Cooked longer than directed, until ready to eat. Tender and tasty.

mapaklenk

RECIPE SUBMITTED BY

mightyro_cooking4u

Hemingway, 80

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