Worcestershire Baked Steaks & Gravy
Here's a super-neato way to make a delicious meal with clearance aisle cuts of steak.
Servings: 4
Calories: 615kcal
Ingredients
- 3 lbs beef top round steak or other tough meat
- 0.5 tsp sea salt
- 1 tsp black pepper
- 0.25 cup all-purpose flour
- 2 tbsp olive oil
- 2.5 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 large yellow onions thinly sliced
Instructions
- Preheat oven to 375°F.
- 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. 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. Regardless, 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).
Nutrition
Calories: 615kcal | Carbohydrates: 15g | Protein: 81g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 214mg | Sodium: 1156mg | Potassium: 1471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 9mg
