It’s just me and the hubby at home today cause the munchkin is visiting her daddy for the weekend. I look forward to cooking on these “just for 2” kinds of weekends.
So I had beef eye of round steaks. What to do with them? They’re a tougher, less expensive cut of meat so I knew I’d have to cook the heck out of them but I’m SO tired of making “Swiss steaks” with this cut.
This is what I found and it was absolutely delicious and PACKED with flavor! Give it a try, I’m pretty sure you won’t be disappointed 😉 Btw… the note said that former US president Gerald Ford requested this dinner regularly. It was his favorite.
President Ford’s Braised Eye of Round Steak
2 TBSP Extra Virgin Olive Oil
2 large onions, sliced thin
4 eye of round steaks, about an inch thick
1/4 tsp dried thyme
1/8 tsp garlic powder
1 tsp salt
1/4 cup flour for coating
1 cup beef consomme, undiluted (I used 1 can of Cambell’s beef consomme)
1 cup burgundy wine
1 tsp chopped parsley, optional (can be fresh or dried for garnish)
Heat oil in a large skillet over medium high heat. Add onions and cook for about 5 minutes but don’t brown them (just long enough to soften and let the juices run). Remove onions from skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme, salt and garlic powder on both sides. Rub in seasoning. Dust steaks lightly with flour on both sides. Fry steaks in skillet over medium high heat until brown on both sides, about 5 minutes per side.
Pour beef consomme and burgundy wine over steaks and return onions to skillet as well. Cook over medium high heat until aroma of wine dissipates, about 2 to 3 minutes. Reduce heat to low, cover and simmer for approximately 1 hour, or until steaks are fork tender.
Serve over rice, potatoes or egg noodles. I made my porcini risotto YUMMMMMMMMM!