Boneless Steak Or Shortribs
Tender boneless steak or shortribs cooked in a flavorful broth, ideal for hearty meals. Versatile and comforting, perfect for family dinners or special occasions.
Ingredients
Instructions
- Cut the steak or ribs into oblong shapes.
- Dredge the meat in flour and brown in oil.
- Place the browned meat in a crock-pot with water and au jus mix.
- Simmer for 4 to 6 hours or until the meat is tender.
- Optional: use pork chops and/or barbecue sauce as variations.
Tips & Substitutions
For best results, let the meat marinate in the flour for at least 30 minutes before browning; this will enhance the crust. If you don't have flour, cornstarch can be a good substitute for dredging. Experiment with different seasonings, such as garlic powder or paprika, to elevate the flavor. Consider using the meat in dishes like Beef Stroganoff For Buns for a different twist.
Serving Suggestions
Serve this dish with creamy mashed potatoes or a fresh side salad to balance the richness of the meat. A crusty bread can also be a delightful addition to soak up the juices. This recipe pairs beautifully with Hungarian Swiss Steak for a hearty meal, offering a comforting dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to maintain moisture and heat gently on the stove or in the microwave. For longer storage, freeze portions for up to 3 months, ensuring they are well-wrapped to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Boneless Steak Or Shortribs contains roughly 16 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other cuts of meat besides steak or shortribs?
Yes, you can use pork chops or even chicken thighs as alternatives. Just adjust the cooking time accordingly, as poultry typically cooks faster than beef. Make sure to monitor tenderness for the best results.
What can I serve with the boneless steak or shortribs?
This dish goes well with a variety of sides such as roasted vegetables, rice pilaf, or a light coleslaw. For a complete meal, consider serving it with a tangy barbecue sauce for dipping or drizzling.
How do I know when the meat is done cooking?
The meat is done when it is fork-tender and easily pulls apart. If using a meat thermometer, aim for an internal temperature of at least 190°F for optimal tenderness, especially with tougher cuts like shortribs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).