Ingredients:3 pounds of sirloin, cross-rib or round steak (or similar cut)
1 cup flour
2 tsp ground thyme
2 tsp fresh ground nutmeg.
Instructions:
Season the steaks with salt and pepper. Mix together the flour, thyme and nutmeg. Dredge the steaks in the flour mixture, then brown them on both sides in a little canola oil in a heavy skillet over medium high heat. No need to cook them fully, just brown the surfaces well. Drain the excess oil from the skillet and de-glaze the pan with a little beef stock before adding it to the steak in the roasting pan.
Place the browned steaks in a covered roasting pan and add:
5-6 cups of good beef stock (low sodium stock if you are using sore bought)
NOTE: You can substitute 1 cup of broth with a cup of red wine for an even richer gravy.
3 cloves minced garlic
4 tbsp Worchestershire Sauce
1 tsp ground black pepper
Cover and slow cook the steaks in the oven at 300 degrees F for 2-3 hours or until the meat is very tender and begins to fall apart. The flour that was used to brown the steaks helps to thicken the gravy as it cooks. I like to skim any surface fat off the gravy before serving. Serve with roasted garlic mashed potatoes and steamed vegetables.
Source: http://www.nlrockrecipes.com/2010/02/stewed-steak.html
