2poundsround steak(¼-to-½ inch thick) (can use cubed steak)
salt(if you use low-sodium stock)
1teaspoonblack pepper
½cupflour
2tablespoonsvegetable oil
2cupschicken broth (or water + chicken bouillon)
1teaspoondried thyme
Instructions
I bought thinly cut round steak so I didn't have to cut it myself. I peppered the steak and dredged it in flour, shaking off the excess. I used a meat mallet (not what Alton Brown calls for, but it's what I have) to tenderize the meat, and then I dipped it in flour again. I set the pieces aside while worked on the other pieces of steak.
I heated enough oil in a stockpot to cover the bottom of the pot. I browned the steaks in batches for 2 minutes on each side. Once they were all browned, I added the chicken broth and thyme to the pan, scraped up all the browned bits of flour, and brought the liquid to a quick boil. I returned the steaks to the pot, submerged them in the liquid as best as I could, covered the pot, and put it in a 300F oven. I let it cook for 1.5 hours, until I was impatient and ready to eat.