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Hi! I'm Betty and welcome to Betty’s kitchen. We’re going to be making oven baked round steak with rich gravy and I think you’ll like this recipe because its very simple, and it makes it very nice on tray for your dinner.
So we’re starting with two pounds of eye of round steak, means it’s the lean and I always go for that if I can. I have it at room temperature. You don’t want to leave it at room temperature too long but it cooks better if you have it at room temperature and there are six pieces here, and that’s about right to fit in this skillet and cook well.
So the first thing we’re going to do is season these and I'm using meat tenderizer. It says unseasoned here that means it doesn’t have extra spices but it does have the salt that I need. So I'm just going to help in to shaker hard and just give this a shake on the top side like this, and this would make that meat nice and tender and also for about the salt in this that you would expect and just go light on it if you don’t like much of the salt. Turn this over.
What I have here is just some regular flour. This is actually self-rising, I can be self-rising or all purpose but it’s about a cup. It might be a little over a cup; I just estimated it when I put in there. What I'm going to do is turn my oil to have over here, its peanut oil and I’ve put in about a quarter of a cup in an arm skillet. You need an oven for your skillets, so just iron will be fine or something else that can stand the heat of the oven. We’re going to turn that axel it will be ready to receive the meat and then I'm going to take this bag, and put maybe a couple pieces at a time, if you can do one at a time.
But you’re going to shake these, so that they are coated with the flour. You really don’t need any fancy coating for oven baked steak. The best thing you can do actually is just use your seasoning like salt or meat tenderizer and flour and then have your skillet ready. And I'm looking at the bubble from the skillet that tells me it is read y to receive the meat. You can do just a little test with your flour if you want to and just see if it wants to cook and it does want the sizzle a bit.
I'm going to turn it up just a tiny bit and then start putting these pieces in as I prepare them. Use a fork and turn these over. You can see they’re nice and golden brown just from that, thin layer of flour that has been putting to the grease, so let me get the two in there. Its okay to put them layered on top of the ones that are there already. So those are my last two. And if you like, the fresh ground pepper for this particular application that would be okay. I'm going to put on steak that is grilled outdoors or an electric grill inside the kitchen.
But for this dish, I really prefer the small ground pepper and what I want to do at this point is to start moving this around because the bottom parts of those that I turned are picking up some brownness and that allows us to get this last two brown. And actually if they’re not completely brown it would be fine. In fact if I want to go ahead and just turn this over at least needs to have both sides in contact with that hot oil, but if you can get it to this point right here you’re ready to go to the oven.
So I have an oven that is pre-heated to 400 degrees, I’m going to turn this cook top off and these are going to be oven baked. So let’s bring them over here to the oven and it’s ready. Now put it on, a shelf that’s kind of toward to the middle and towards the center. And I’ll let that bake for probably about 25 or 30 minutes. But I will be checking on it and when I come and check on it, I will take a fork and look at the under side; if it needs to be turned, I will turn it. So maybe turning it once or twice before I see you back again.
But when I come back, I should have the steak ready and then from there we’ll prepare the gravy. I’ve been watching my oven baked round steak and I’ve been checking it every few minutes lately. And it’s been 35 minutes, so I’ve let it cooked. And this is the way it should look when it’s done. So I'm going to take that out of the oven and turn the oven off. And then come over to the cook top and the next thing I want to do is remove this to a platter that has some toweling, paper toweling on it to drain.
So let me get that done and then I would transfer it to a platter and I’ll be back to see you to make the gravy.
Now we’re going to make the gravy to go with the baked round steak. You noticed that I have pan drippings here. All of that is the peanut oil that I used and some of it has fried out of the steak, so I’m going to drain that off. I have a little jar here. This is just a mayonnaise jar that I put in the dishwasher and I take those out of my sink for purposes like this. I would like this to be as free as possible of grease. So I'm pouring off all of the fat not even saving any at all which I love people say when on tablespoon or something that I’ve poured off all I can, so what I'm going to do now is take some of the original flour that we had in the shaker bag because its still good.
And I'm going to put it in here to start my gravy. And we’ll say that’s probably about 4th of the cup more like a half cup because this was almost a cup I looked at it. So about half a cup there and then what I'm going to do is immediately use some water, I’ve got two cups sitting here. I'm going to put quite a bit of that in. Well all two cups I think and then the before I return this to heat, I'm going to try to stir this around and get those lumps of flour to be incorporated into my gravy.
So this will be removed of lumps and I will put it over heat and start cooking it. And then I will come back and show you the nice gravy that results. So for time sake, I'm going to have to go ahead and just do this and then come back and show you the result. So I’ll see you in a minute.
You can see that my gravy is all bubbly and done and there’s a quite a lot of it when I say that was at ½ cup of flour that sort of determined how much liquid I needed. I immediately added two cups of water. I had another 1 ½ cups of water and then I salted it just to taste but if you like it salt. So I was stirring continually and cooked it for about 8 minutes and it’s done. So I'm going to move over here and pour it into our gravy bowl which will not hold all of it. So I'm just going to put a little in there and then put the rest back on the cook top.
And here is our dinner. If you want to put it on a plate and see what it looks like, take one of these nice pieces of round steak and you might want to cut of those actually, and then let’s dip into the gravy. See how beautiful that is with all the pieces of the pan gripping but all the flour has been cooked down and it is a lovely land.