Recipe by Chef Mommie
This is a great way to use that London Broil you just couldn't figure out what you wanted to do with. I'm am about to make it for dinner tonight. It is alittle time consuming but minimal ingredients are needed and it is delicious! As the meat cooks, it will become tender. I got this out of one of my favorite cookbooks called "Delicious Heritage" by Nippy Carville.
Top Review by LAURIE
This was ok. To me the end result was not worth the time it takes to keep draining the gravy and making more. It still tasted like round steak. It was tender I will say that and to get roundsteak tender does take time, but roundsteak without any help still is roundsteak. I did cut the steak into pieces to fit into the pan and I did thicken the gravy and brown it up and put the meat back into it. Served it with mashed potatoes. This was better the next day chopped up with potatoes and veggies and fried up like a hash with the leftover gravy.
- 1 (3 -4 lb) thick round steaks
- 1⁄4-1⁄2 cup oil
- salt and pepper (to taste)
Directions See How It's Made
- Season steak.
- In heavy pot, pour a small amount of oil.
- Begin browning steak over medium heat.
- As steak is browning, SLOWLY add small amount of water.
- Cover the pot.
- As gravy accumulates, drain from pot and reserve.
- Continue to add oil and water at 15 minute intervals. (I do it more often).
- To use less oil, skim off top of gravy and use this to aid in the browning process for 1 1/2 to 2 hours.
- Serve over rice.
- My own touch tonight when I made it- I added a couple of beef cubes, and a tablespoon of cornstarch mixed in a little water and added it to the gravy. I sliced the beef thin and put it back in the pan with the gravy and simmered for about 10-15 minutes.