4-6 pieces cube steak, special or otherwise
2 teaspoons salt
1 teaspoon black pepper
3/4 cup flour
1/4 cup vegetable oil
2 cups chicken broth
1 teaspoon thyme
Preheat oven to 300 degrees F
Season both sides of meat with salt and pepper. Place flour in pie pan or shallow dish. Dredge meat on both sides in flour. Set aside.
Add enough oil to just cover the bottom of a 4 to 5 quart Dutch oven set over medium high heat. When the oil begins to "shimmer" add the steaks to the pan and don't over crowd them. (You may have to do two at a time.)
Cook over medium-high heat until lightly browned on each side. Remove steaks and set aside until all your pieces are cooked. (I had to add little bit more oil halfway through--steaks started to stick.)
Add the chicken broth and thyme to the Dutch oven and stir until it comes to just a boil. Put steaks back into Dutch oven and make sure they are all covered. (You may have to add more broth!) Cover the pot and put in in the middle of the oven for 1 to 1.5 hours, or until the steaks are extremely tender.
Comments: I served this with cheddar mashed potatoes and broccoli. Turned out well, although I bet I could have cooked it for 20 minutes or so longer than the 1.5 hours. Gravy was yummy and not too greasy. This is a variation on something I saw on the Food Network.
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