About this recipe:The great American classic from the south. Steaks are dredged in seasoned flour, pan-fried and then baked in a white sauce (traditionally known as gravy). Enjoy with mashed potatoes and green beans.
125g plain flour
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic granules (optional)
450g beef rump steaks, pounded with a meat tenderising mallet
125ml olive oil
475ml beef stock
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Mix the flour, black pepper, seasoned salt and garlic granules together in a shallow bowl. Coat the steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
Heat the olive oil in a frying pan over medium heat. Pan-fry the steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 20x30cm baking dish.
Whisk the reserved seasoned flour into the beef stock until smooth and pour the stock over the steaks. Cover the dish with foil and bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.