3 Hour Steaks
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- 1 1/2 c
- all purpose flour
- eye of round steaks
- 2 tsp
- 1 tsp
- 1/8 tsp
- 4 tsp
- beef bouillon, cubes,or instnt
- 4 c
- water, hot
- 1/4 tsp
- mrs.dash,table blend
- 1 Tbsp
- cooking oil
- 1/2 c
- 1/4 c
- water, cold
1beat steaks with mattet,until steaks are thin.(I usually don't measure them,just until it feels right)
2salt and pepper steaks,to taste.Add Mrs. Dash.
3Beat eggs and milk.Dredge steaks in flour,dip steaks in egg mixture,then in flour,again.Season with more Mrs.Dash,or salt and pepper,before browning,if you like.
4Brown steaks in large 10 or 12 in. skillet,until golden brown,about 3 to 5 minutes on each side.Drain.
5Mix Beef bouillon and hot water,until bouillon dissolves.
6Pour bouillon over browned steaks,and cook on high,until starts to boil.
7Cut heat down to low,and let simmer for 3 hours,adding beef bouillon when needed,so it won't go dry.
8After steaks are done,put them in an oven proof dish,turn oven on to 150 degrees,so steaks can stay warm. Make the gravy with remaining flour and water,stirring constantly,so won't be lumpy,until gravy thickens,as you like.