Meat processing?

[bowjunkie]

Baked Round Steaks.

Use butterflied steaks from the sirloin or tip 1" thick or from backstrap.

3 pounds 1" thick steaks
1/2 cup flour
2 teaspoons salt
1/4 teapoon pepper
2 tablespoons butter
3 tablspoons olive oil
3 tablespoons finely chopped onion
Brown Sugar
Catsup
Dried basil leaves
1/4 stick butter cut into wedges, enough for each steak
1/2 cup beef broth

Heat oven to 350*
Pound steaks to 1/2 thickness with meat mallet
On a sheet of waxed paper mix: Flour, salt and pepper
Dip steaks in flour mixture to coat both sides.
In large skillet melt 2 tablespoons butter and olive oil over medium-high heat.
Add coated steaks and brown on both sides, fry in batches adding more butter or oil as needed.
Place steaks in 12X8 baking pan.
Sprinkle with onion
Top each steak with 1 teaspoon packed brown Sugar and 1 teaspoon catsup. Sprinkle lightly with basil and dot with butter wedge.

Add beef broth to drippings in skillet used to brown the meat, cook for about a minute over medium heat and stir to loosen any browned bits.
Pour over steaks in bakin pan.
Cover tightly with foil and bake for about 45 minutes.
Should meat appear slightly dry after 45 minutes add some more broth and bake uncovered an additional 10 minutes until browned on top. **Some ovens cook faster then others, so the additonal broth may be needed.