AWESOME FORK TENDER STEAK & GRAVY - OVER NOODLES
I've been doing a great job of cleaning out my freezers and using up meats that would otherwise freezer burn. We can't have that, so I decided to try making steaks the way my gram used to make her venison. I wasn't sure of exactly how she did it other than remembering her flouring and pounding them to tenderize. Let me tell you, gram would be so proud of how tender and delicious my steaks turned out. You can cut them with a fork and my gravy was awesome! I wouldn't change a thing and my daughter said, make sure you post your recipe so I will always have it. That statement said it all!
Provided by Cassie * @1lovetocook1x
Categories Beef
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degree F. Cut steaks into individual pieces. Season both sides with salt, pepper and onion powder. Sprinkle both sided with equal amount of flour and pound steaks to tenderize.
- In an oven proof dutch oven, over medium heat - add 2 - 3 tablespoons oil. Once shimmery, add just enough steak pieces to not over crowd. Brown both sides and remove to a plate. Continue with remaining steak.
- Once steak is browned, layer with onions in same pan. Add water, broth, Worcestershire sauce and garlic. Cover and bake for 2 - 2 1/2 hours or until steak is fork tender.
- In a bowl, whisk together the broth, bullion, pepper and flour. Taste and see if needs more seasoning.
- Remove steak& onions to a plate. Cover in foil to keep warm.
- In the same pan as you baked steak in, stir in broth mixture, scraping any bits of goodies on the sides and bottom of pan. Bring to a slow boil and simmer until thickened
- Carefully add steaks back to pan and heat back up on low until steak is hot.
- I made noodles, drained and added 1 tablespoon butter and 1 teaspoon parsley paste. Stirred to coat. Plate noodles and top with some gravy and desired steak per plate. I served with a side of corn. This was absolutely delicious! Seconds were had. Enjoy!
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