2 lbs bottom round roast cut into small steaks about 1/2 inch thick
1 cup all-purpose flour
1 tsp garlic powder
2 TBSP vegetable oil
1 TBSP unsalted butter
1 large yellow onion, thinly sliced
8 ounces mushrooms, sliced
2 cups beef broth
salt & pepper
DIRECTIONS
Combine the flour and garlic powder together in a pie plate or large bowl. Generously season the steaks on both sides with salt and pepper. Dredge the steaks in the flour then place on a cutting board.
Pound the flour into the steaks on both sides until theyre about a 1/4 inch thick then dredge the steaks in the flour again.
Heat the butter and oil in a large saute pan over medium-high heat.
Cook the steaks in the pan until well browned, about 2 minutes per side. Transfer the browned steaks to a plate and set aside.
Add the mushrooms and onions to the pan (add a little extra oil if necessary) and cook, stirring occasionally, about 5 minutes.
Pour the beef broth in the pan and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
Push the mushrooms and onions to one side of the pan. Return the steaks to the pan and then move the mushrooms and onions on top of the steaks.
Bring to a boil then cover the pan and reduce the heat to low. Simmer for 1 hour or until steaks are tender.
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