Country Steak
Description
Grandma’s Country Steak was amazing. I usually asked for this or Spanish Rice for my birthday dinner. Unfortunately Grandma never shared her recipe with me. I cobbled this together from a few sources. The chef at the Beechwood Inn (now Beechwood Grill) shared their recipe with me after a nice birthday meal. I also borrowed from Alton Brown’s Country Style Steak.
Scale
Ingredients
- 2 pounds cubed beef bottom round
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/2 can Campbell’s® Condensed Beef Consomme
- 1 1/2 cups Swanson® Unsalted Chicken Broth
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 300 degrees.
- Season the steaks on both sides with salt and pepper.
- Measure flour into a shallow dish and dredge the steaks on both sides. Set aside.
- Add enough vegetable oil to just cover the bottom of a medium Dutch oven set over medium-high heat.
- When the oil shimmers add the steaks to the pot. Avoid overcrowding. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate. Repeat until all of the steaks are browned.
- In the now empty pot add the chicken broth, beef consommé, and thyme. Whisk until the liquid just comes to a boil.
- Submerge the steaks 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 fall-apart tender .
Notes
To ensure you are getting the best beef select 1/2-inch thick uncubed bottom round steaks and ask the butcher to cube them for you. If your grocery store doesn’t have a butcher you can cube your steaks using a needle style tenderizer such as this Jaccard Supertendermatic 48-Blade Tenderizer.