Ingredients
Units
Scale
- 4 boneless chuck steaks 5-6 oz. each
- 2 tsp. worcestershire sauce
- kosher salt
- freshly ground black pepper
- 14 oz. can beef broth
- 1/2 c. sour cream
- 1/2 tsp. garlic powder
- 1 tbsp. olive oil
- 1 sweet onion cut in half and sliced thin
- 12 oz. green beans cleaned and trimmed
- 2 tbsp. cornstarch
Instructions
- Pour worcestershire sauce evenly over the steaks, and lightly sprinkle all sides with salt and pepper.
- Stir beef broth, sour cream, and garlic powder together with a fork, and set aside.
- Heat a 12″ skillet over medium-high heat. Add olive oil, and heat until shimmery. Add onion, and cook until starting to brown, 3-5 minutes.
- Push onion to one side of the pan, and place steaks in. Cook steaks about 2 minutes per side, just until browned. Reduce heat to medium. Shift steaks to center of pan, and arrange onions over the top.
- Spread green beans over the meat, and pour beef broth mixture over the top. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for about 2 hours, until steaks are fork tender. (Check on the pan occasionally to make sure it stays at a low simmer.)
- About 10 minutes before serving, stir cornstarch into 1/4 c. cold water until dissolved. Pour cornstarch slurry into skillet and gently stir. This step will thicken the gravy a bit.
- Prep Time: 10
- Cook Time: 120
- Category: Main