COWBOY WAGON-WHEEL STEAK
Serves: 5
COWBOY WAGON-WHEEL STEAK
Ready in: 30 MinTotal time: 30 Min
Some cuts of meat are so tough I couldn’t tenderize them even by running them over with the wagon. But the tougher cuts are always a little cheaper, and that’s how this recipe came to be. I sear the steaks first to hold in their flavors. Then I let the oven do the hard work of tenderizing the rascals. Cooking the steaks slowly in a rich sauce of beef broth, cream of mushroom soup, and onion helps tenderize and flavor the meat even more. Now you have a dish that didn’t break the bank to make. "A Taste of Cowboy by Kent Rollins, Houghton Mifflin Harcourt"
Ingredients
- 2¾ cups all-purpose flour
- 1½ teaspoons black pepper
- 1½ teaspoons seasoned salt
- 1½ teaspoons smoked paprika
- 1⁄2 teaspoon garlic salt
- 5 (8-ounce) sirloin steaks
- Vegetable oil for frying
- 1 cup milk
- 1 (10.75-ounce) can cream of mushroom soup concentrate
- 1 (14.5-ounce) can beef broth
- 1 large yellow onion, sliced
- Salt and black pepper
Instructions
- Preheat the oven to 350°F. Lightly butter an 11-x-13- inch casserole dish or 12-inch cast iron skillet.
- In a medium bowl, combine 13/4 cups of the flour, the black pepper, seasoned salt, smoked paprika, and garlic salt.
- Dip each steak in the flour mixture until each side is generously coated.
- Pour a thin layer of oil into a large skillet. Heat on high heat until very hot. Add the steaks to the skillet and sear for about 2 minutes on each side, until lightly browned.
- In a medium bowl, combine the milk, soup concentrate and beef broth. Sift in the remaining 1 cup flour and mix well.
- Pour half of the milk mixture into the casserole dish. Place the steaks in the dish in a single layer. Top with the sliced onion. Pour the remaining milk mixture over the top. Season with salt and pepper to taste.
- Cover with tin foil and bake for 50 minutes. Remove the foil and continue baking for 10 minutes, or until the meat has cooked through and is tender. Serve hot.