This dish is a cross between a stew and beef with sauce. Consider adding potatoes or fried bread as a side. It really benefits from lots of salt and a hoppy beer, so feel free to spurge! You may want to pound out the pre-tenderized steaks to get them to ½” thick if they aren’t already.
PS: don’t waste your time measuring anything, I made up the amounts after the fact anyhow…
1. Dredge the steaks in the flour:
2. Melt the fat on fairly high heat in a stockpot and fry the steaks on each side until golden, you will probably need to do this one steak at a time.
3. Add the remaining ingredients and heat until it gets to a simmer.
Ensure the meat is submerged and back at 325 for 2 hours or until the meat is tender.