INGREDIENTS:

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 cup all-purpose flour

• 3 whole eggs, beaten

• 1/4 cup vegetable oil

• 2 cups chicken broth

• 1/2 cup whole milk

• 1/2 teaspoon fresh thyme leaves

• 2 Lbs. Beef Bottom Round Steak

DIRECTIONS:

Preheat oven to 250 degrees F. Season each steak with salt & pepper. Dredge the meat on both sides in flour. Tenderize the meat, until each slice is 1/4-inch thick. Then, dredge the meat again in flour, followed by egg and finally in the flour again. Allow meat it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a skillet and set over medium-high heat. Cook each steak on both sides until golden brown, approximately 4 minutes per side.  Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.