Trim bottom round roast of excess fat and slice into 1/2" steaks.
Season steaks on both sides with kosher salt and pepper.
Dredge steaks on both sides in flour.
Kneedle steaks from both sides top to bottom and side to side. Need a kneedler? Feed you favorite search engine
"48 blade meat tenderizer".
Repeat flour dredge.
Add 1/4 cup vegetable oil to 4 - 5 quart cast iron dutch oven over medium to high heat.
Once the oil shimmers, add steaks to the pot two at a time ensuring even spacing between steaks and between pan walls.
Cook for two minutes per side or until evenly browned. Place cooked steaks on inverted pot lid and cover with heavy foil.
Do not rinse pot after cooking steaks. Immidiately add onion, celery and garlic and sautee over medium to high heat for two
minutes or until onion starts to brown.
Add all ingredients except steaks and bring to a boil.
Turn off heat and add steaks back to the pot being careful to maintain even distribution and submersion. Make sure you work
them down into the vegetation so they don''t float to the surface and only recieve half the flavor they so richly deserve.
Replace lid and place into a 325? oven for 1 1/2 to 2 hours or until the meat is, that''s right, like buttah.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 400 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 142mg||44 %|
|Sodium 1119.7mg||39 %|
|Potassium 1031.1mg||27 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 24.1g|
|Protein 51.5g||74 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 719
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