This is a great general recipe; you can tweak it any way you like! I started with using the triple-dip method for dredging the steaks instead of just flour. First was a coating of seasoned (salt, pepper, and garlic powder) flour; next, a brief dip in egg wash (egg beaten with a little water); then, immediately into seasoned (rosemary and thyme) panko. The next change was one suggested by many of the reviewers here: a layer of sliced onions underneath the steaks in the baking pan. For the beef broth, I used some of the Better Than Bouillon reduced-sodium beef base (I've had a ton of success with many of their jarred base products. You only have to mix it with hot water and it keeps for practically forever.) Also like many other reviewers, I did not bake for the entire 2 hours. Mine were done around the 1 1/2 hour mark. They were great! Tender and not mushy at all. We've even made them a second time! With that we wanted more gravy but when I doubled the flour/beef broth mix, the steaks turned into mush. My recommendation would be stick with the gravy ratio listed in the recipe and make any additional gravy you want on the side.
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This is a great general recipe; you can tweak it any way you like! I started with using the...