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Yield: 4 to 6 servings
Ingredients:
2 lbs. tenderized beef minute steaks
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.
Dredge the meat in the flour 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. Add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, 2-3 minutes per side. Remove to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and deglaze with some of the chicken broth scraping to release drippings. Add thyme and remainder of broth stir 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 about 2 hours or until the meat is tender and falling apart.
After cooking remove steaks to serving platter. Spoon 1/2 cup of the remaining liquid into a bowl. Add 2 tablespoons of flour and whisk until smooth. Add to cooking liquid. Stir and boil until thick. Pour over steaks.
Ingredients:
2 lbs. tenderized beef minute steaks
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.
Dredge the meat in the flour 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. Add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, 2-3 minutes per side. Remove to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and deglaze with some of the chicken broth scraping to release drippings. Add thyme and remainder of broth stir 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 about 2 hours or until the meat is tender and falling apart.
After cooking remove steaks to serving platter. Spoon 1/2 cup of the remaining liquid into a bowl. Add 2 tablespoons of flour and whisk until smooth. Add to cooking liquid. Stir and boil until thick. Pour over steaks.
