This is an easy recipe to use on those clearance aisle steaks you bought at the local grocery store. You don’t really need to spend a lot of money for this to become a wonderful, warming meal on a cold winter’s evening. I like to serve this dish with baked potatoes so you can cover the whole mess with the gravy you make at the end. A side of steamed broccoli or my roasted Parmesan asparagus are both nice pairings.
- 3 lbs. beef top round steak (or pretty much any tough steak)
- salt and pepper to taste
- 0.25 cup all-purpose flour
- 2 tbsp olive oil
- 2.5 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 large onions, thinly sliced
- Preheat oven to 375 degrees.
- Thoroughly pound the steaks with a tenderizing mallet, then season to taste with salt and pepper. Dredge in flour.
- Heat olive oil in a large, oven-safe skillet. Add steak and brown on both sides, until crispy and golden brown. Add broth and bring to a simmer. Be sure to scrape all the “goodies” from the sides and bottom of the pan and stir into the broth. Remove from heat.
- Lift the steaks and place half of the sliced onions underneath, making sure to cover the bottom of the pan. Set the steaks back into the pan, then evenly spread the remaining onions on top.
- Cover the skillet with a lid or foil, then place in the oven on the middle rack. Allow it to bake for at least 1 hour, preferably 2.
- Depending on the steak you’ve chosen, it may fall apart like pot roast. Either way, remove it from the skillet. If it doesn’t fall apart, slice the steaks.
- If the remaining onions and liquid in the skillet are still thin, thicken with your choice of thickener (I use Wondra when I only need to slightly thicken something).