Being exceptionally busy at work, and trying to keep up a daily exercise routine, I don’t have a lot of energy left for standing in the kitchen right now. So I’m trying to find easy, yet still creative and interesting new things to make for dinner. This Braized Eye Round Steak has a relatively simple preparation but the long simmering time had me eating a bowl of oatmeal while waiting and writing. I understand the point is to tenderize a cut of beef that that tends to be tough for the same reason it appeals to me – lack of “icky” fat.
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- 12 (4 ounce) beef eye of round steaks
Twelve!! Even at two per person, that’s feeding a family of six. I suppose people with large families complain about all of the “recipes for two” (or one) but I can’t imagine cooking in the quantities most give. I used my grocery store pack of two round steaks.
- 1/4 teaspoon dried thyme
- 1 teaspoon seasoned salt
- 1/4 cup all-purpose flour for coating
- 1 cup beef consomme
One commenter warned to make sure to use consomme, not bullion. Most of the other comments said they used bullion. I think I’m okay since I’m using Better than Bullion.
Red wine that’s in the fridge… I didn’t look at the label.
- 1 teaspoon chopped fresh parsley
This as well, I would love to use fresh parsley but it is not meant to be. Not for a last-minute ‘what can I do with this steak?’ plan.
I was afraid I was going to get myself in trouble for using an Allrecipes recipe and substituting so many ingredients after making fun of people who do that, but it’s not people changing things that bothers me. It’s the rating down a recipe based off of their own changes and/or mistakes. If this one doesn’t come out I’ll take full credit for my lack of fancy liquids.
- Heat the oil in a large skillet over medium-high heat.
Along with cutting back the quantities, I cut this back to a small skillet.
- Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl.
As I looked at my onions browning in the skillet, I realized something was wrong… There is no garlic in this recipe. I considered chopping some garlic on the spot and adding it to the onions, but decided for simplicity in the name of authenticity and tired feet.
- Season the steaks with thyme and seasoned salt, then dust them lightly with flour.
Sprinkling green onto raw beef doesn’t do anything to make it look more appealing… in fact quite the opposite.
Adding flour didn’t help any either.
- Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
Knowing my tenancy to overcook beef I did a bit less, probably three minutes per side. It probably could have taken five for proper browning.
- Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes.
The recipe doesn’t scale down properly to have enough liquid in the pan so I guessed half a cup of each. This is also where I gave in and threw in some thin, whole cloves of garlic. Either they would cook or I could pick them out easily.
- Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.
Since I was under the impression this is supposed to be a gravy-like sauce, I dissolved a couple teaspoons of corn starch in water and mixed it into the sauce when it was near done, then brought it back to a boil. It didn’t do much. At least not until I was halfway done eating and had gone back for more onions, to see that it had thickened nicely.
The sprinkling of green isn’t helping much here either… (that’s dried parsley.)
Another trend I always see is to rate a recipe based on how much someone’s kids (especially their picky kids) liked it. So I think my imaginary kids (who magically have the same tastes as me) would say something like, “This was pretty good… but let’s have something different for dinner tomorrow.”
I do have to say the sauce really grew on me though. I ended up mixing my vegetables and barley into it, and made sure to get every onion out of the pan.