January 9, 2007

Country Style Steak

Country Steak

Country fried steak is one of my favorite meals, only if it is cooked right though. But, the problem is there is a ton of fat in country fried steak because of the “fried” part. That doesn’t really fit in with my eating healthy kick right now, so here is a good substitution I’ve used.

After tenderizing the steak and then cooking it at a low temperature the meat comes out so tender and juicy. This is sure to be a crowd pleaser around your home in no time. Don’t be afraid to use whatever spices you prefer. I change this recipe about every time I make it, but usually these are the spices I always include.

Country Steak
By Lane

2 pounds beef bottom round, trimmed excess fat
2 teaspoons kosher salt
1 teaspoon ground sage
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup bacon drippings
2 cups chicken broth
1 teaspoon dried thyme

Preheat oven to 300 degrees. Cutting with the grain of the meat, cut into about ½ inch slices. Tenderize meat, then salt and pepper and dredge in the flour. Again, tenderize the meat until the slices are about ¼ inch thick. Dredge once more in the flour.

Heat a large Dutch oven or an oven-proof pot and cover the bottom of pot with bacon fat. Add steak and cook until browned. Remove and add broth and other seasonings to pot and bring mixture to a boil. Place steak back in pot and cover pot. Place in oven and cook for about one hour and 45 minutes.

(The meat will be very tender when it is ready.)

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