Skip to main content
Print Friendly and PDF

Pound Steak

360 Cookware, Lodge cast iron

Sometimes you just need comfort food. The one that takes me back to childhood is pound steak. I don't remember if the recipe was my grandmother's or mom's, but it is my favorite when I need a pick-me-up. We didn't have a lot growing up, so this favorite uses a cheaper cut of meat that is pounded and slow cooked to make it tender.
Start with two to two and a half pounds of sirloin steak.

Add 1/4 cup of flour, a half teaspoon salt, and 1/4 teaspoon pepper to a gallon size zip top bag.  Place the meat in the bag and shake to completely coat the steaks.
360 cookware, Lodge cast iron

Next with a meat pounder, beat the steak on both sides for several minutes until your steak is about half the original thickness. Brown the meat in a skillet on each side.
Lodge cast iron

Now make a roux.
In the same pan, add 3 tablespoons butter and 3 tablespoons flour, heating to make a thick paste. Add 3 and 3/4  cups beef broth, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and two packs no-salt added beef bouillon, mixing well. Add two additional tablespoons of flour to the remaining cup of broth and mix. Slowly add the mixture to the pan until the gravy is slightly thick.. It will thicken more as it bakes. Add salt and pepper to taste.
Lidge cast iron

Lodge cast iron

Add the steak to a roasting pan, and add the gravy, completely covering the meat.
360 Cookware

Cover with foil and place in a preheated 350 degree oven. Bake for about 90 minutes. Remove cover and bake a half hour longer. If gravy is thin, add 3 tablespoons flour to 3 tablespoons cold water and blend well. Slowly add to dish until desired thickness.

Serve with mashed potatoes and another vegetable and let your mind drift back to happier times.

Comments