- Yield: 4 to 6 Servings
- 1 pound (453 g) beef round steak, sliced into 1-inch (2.5 cm) strips
- Coarse kosher salt and freshly ground black pepper
- 4 tablespoons canola oil, divided
- 1 medium slice ham steak, about ½ inch (1.3 cm) thick, diced
- 2 tablespoons all-purpose flour
- 1 onion, finely chopped
- 1 quart (950 ml) homemade beef stock or reduced-fat, low-sodium beef broth, heated
- 1 pound (453 g) okra, stem ends trimmed, finely chopped
How to Make It
- Season the round steak with salt and pepper. Heat 2 tablespoons of the oil in a large heavy-bottomed pot until shimmering. Add the steak and ham. Cook until the steak is browned on both sides, 2 to 2½ minutes per side. Using a slotted spoon, remove the steak and ham to a plate.
- Add the remaining 2 tablespoons of oil to the drippings in the pot. Add the flour and stir to combine. Cook until brown, about 5 minutes. Add the onion and cook until soft and translucent, 3–5 minutes. Return the browned meats to the pan and stir to combine. Then add the stock and okra and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer, covered and stirring occasionally, until the meat is tender, about 1 hour. Taste and adjust for seasoning with salt and pepper. Serve immediately.