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Ingredients
- 3 tablespoons of canola oil
- 1 onion, sliced
- 1 clove of garlic, minced
- 3 pound beef round steak
- Kosher salt and freshly cracked black pepper
- 1/2 cup of all purpose flour, divided
- 1/4 About 1/4 cup of water for deglazing
- 1 can cream of mushroom soup
- 1 soup can of water
- 1/4 teaspoon of dried thyme, crushed
- 1 teaspoon of Kitchen Bouquet
Details
Servings 6
Adapted from deepsouthdish.com
Preparation
Step 1
Heat about half of the canola oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions have caramelized, about 12 to 15 minutes. Add the garlic and cook for about a minute.
Remove onion and garlic from pan and set aside. Meanwhile, cut meat up into 6 to 8 serving sized pieces and season with salt and pepper. Pound several times with a meat mallet on both sides to tenderize, then dredge in the flour, shaking off the excess flour. Heat the remaining oil in the same skillet you cooked the onion in over medium heat, and brown the steak on both sides in batches, setting the pieces aside as you brown them. Deglaze the pan by adding in about 1/4 cup of water to the empty skillet, simmering and scraping up all of the browned bits from the bottom of the skillet.
Meanwhile combine the cream of mushroom soup, water, thyme and Kitchen Bouquet in a small bowl. Add half of the soup mixture to the pan juices and stir until blended. Return the meat to the skillet, turning to coat each piece and top with the caramelized onions. Pour the remaining soup mix over the top, cover, reduce heat and low simmer, stirring and turning occasionally, about 1-1/2 to 2 hours, or until meat is very tender.
Transfer meat to a platter or on individual plates and pour the gravy over the meat. Serve with homemade mashed potatoes or rice and a green salad or vegetable, like southern style green beans with bacon and onion. Crockpot: Prepare onions; set aside. Brown meat and transfer to crockpot and deglaze the pan. Top the meat with the prepared onions and the soup mixture. Cook on low for 8 to 10 hours.
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