Ingredients
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or 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 1 1/2 to 2 hours or until the meat is tender and falling apart.
Photo: Country Style Steak Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 91 reviews
By jeff_2609628
Plainfield, IL
on April 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Outstanding. I had 3 lbs of beef, so I upped the broth to 2 cans, and we had plenty of gravy to spare. Flavorful, and we didn't need a knife to cut the meat. Definitely a do-again.
By Linda Giles
Silver Lakes, CA
on February 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Has become one of my family's favorites!
By mary_4827120
Lago Vista, TX
on November 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this several times. It is a very tasty recipe and easy to make. I use a 10 inch cast iron skillet and make for 2 people. I tend to use more chicken broth than called for to make a gravy. I have also cooked this on the stove at low heat for 2 hrs, covered.
Read all 91 reviews