Round Steak Baked With Onions Recipe
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The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak.
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1 pound round steak
1 pound onions
1 tablespoon butter
tablespoon cooking oil
1 tablespoon chopped fresh herbs (thyme, savory, oregano) or 1 teaspoon dried
2 tablespoons flour
1/2 cup dry wine
1/2 cup water
salt and pepper
:large oven-proof skillet with lid
Pre heat oven to 300.°
Cut meat into serving-size pieces or leave whole. Mix 1 teaspoon salt and a little pepper with the flour; rub and pat this onto the meat.
Slice onions 1/8th - 1/4th inch thick. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat until hot but not smoking. Add onions. Salt and pepper lightly, add chopped herbs. Stir to coat with oil and cook for about 5 minutes. Reduce heat and cook, stirring occasionally, until the onions are soft and transparent. Don't brown.
Remove onions, wipe out pan and add 1 tablespoon oil to pan. When hot, add meat. Brown both sides. Distribute onions over and around meat, add 1/2 cup water and 1/2 cup wine. Cover pan and put in preheated oven.
Checking occasionally to make sure the pan isn't dry (add water if it is), cook until the meat is very tender - easily cut with a fork. This will take 1 1/2 hours or more, depending on the meat. You can reduce the cooking time somewhat by baking in a 325° oven.
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