A satisfying comfort food meal that slow cooks int he oven for a few hours as the meat tenderizes and forms its own gravy.
Course
Dinner
Prep Time20minutes
Cook Time3hours
Total Time3hours20minutes
AuthorBarry C. Parsons
Ingredients
3poundsof sirloincross-rib or round steak (or similar cut)
1cupflour
2tspground thyme
2tspfresh ground nutmeg
5-6cupsof good beef stocklow sodium stock if you are using store bought
3clovesminced garlic
4tbspWorchestershire Sauce
1tspground black pepper
Instructions
Season the steaks with salt and pepper.
Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well.
Drain the excess oil from the skillet and deglaze the pan with a little beef stock before adding it to the steak in the roasting pan.
Place the browned steaks in a covered roasting pan and add the beef stock, garlic, Worcestershire sauce and pepper.
Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks.
I like to skim any surface fat off the gravy before serving.
Serve with roasted garlic mashed potatoes and steamed vegetables.
Recipe Notes
NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.
NOTE: This recipe can be prepared in exactly the same manner and cooked in a slow cooker on low for 4-6 hours depending upon the thickness of the steaks being used.