Serves 4
Ingredients:
2 pounds beef bottom
round, trimmed of excess fat2 teaspoons salt
1 teaspoon ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
Preheat oven to 250 degrees F.
Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
Gravy:
1 tablespoon vegetable oil
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk
Salt and pepper, to taste
Add 1 tablespoon vegetable oil to the pan used to cook
steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the
gravy comes to a boil and begins to thicken. Add the milk and whisk until the
gravy reaches desired consistency, approximately 5 to 10 minutes. Season to
taste, with more salt and pepper, if needed. Serve the gravy over the
steaks.
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