Description
Remember when mom fixed you one of those frozen dinners from the freezer section at the local grocery?
Well, I promise you won’t be asking, “where’s the meat” with this one. Guaranteed to take your hunger pains away! Fork-tender baked steak, with a delicious beef-flavored gravy!
Ingredients
- 1 cup Flour
- ¼ teaspoons Garlic Powder
- 1 teaspoon Seasoned Salt
- 1 teaspoon Freshly Grated Black Pepper
- 1 pound Beef Cubed Steak (about 6 Steaks)
- 3 Tablespoons Olive Oil
- 32 ounces, fluid Beef Broth
- Fresh, Chopped Parsley, For Garnish (optional)
Preparation
Preheat oven to 350ºF (if using the oven).
Mix flour (reserve 3 tablespoons for gravy), garlic powder, seasoned salt, and pepper together in shallow dish. Coat cubed steaks with flour mixture, making sure to coat well.
Heat oil in skillet. Pan fry cubed steaks until golden brown on both sides (steaks do not need to be cooked through at this point). Remove steaks and set aside.
Whisk reserved flour in oil left in the pan, until flour begins to turn a light golden brown. Don’t over-brown the flour. Add beef broth slowly into flour and whisk until there are no more lumps.
If baking in the oven, place golden brown steaks into a 9 x 12 baking dish. Pour gravy over steaks and cover with foil. Bake in preheated oven until meat is fork-tender and gravy has had time to thickened, about 2 hours.
If using a slow cooker instead of the oven, return steaks into the gravy and cover with the lid. Slow cooker cooking times vary; refer to manufacturer’s directions.
Garnish with chopped parsley if desired.
