Prep 10 mins
Cook 45 mins
I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!
- 1⁄2 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 lbs top round steaks or 2 lbs bottom round steaks, about 3/4 inch thick
- 1 tablespoon vegetable oil
- 3 large onions, thinly sliced
- 2 bay leaves
- 3 sprigs fresh thyme or 1⁄2 teaspoon dried thyme, crumbled
- 1⁄4 cup beer
- 1 cup beef stock or 1 cup beef broth
- Mix the flour, salt and pepper together.
- Pound this mixture into the meat well.
- Cut the meat into 4-6 pieces.
- Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
- Remove the meat and reduce the heat to medium.
- Add the onions and cook until limp and golden.
- If the pan is dry, add a few tablespoons of water to the skillet.
- Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
- Cover tightly and reduce the heat to low.
- Simmer gently for 30-40 minutes until the meat is very tender.
- Do not let it boil.
- Remove the bay leaves and adjust the seasoning with salt and pepper.
- If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
- Serve the steaks topped with the onions and sauce.
- This is good served with either mashed potatoes or buttered noodles.
This was so tastey! Added a little extra beer and after simmering added about 1/3 cup of water to stretch the sauce. Served over egg noodles. It was fantastic....next time i might add an extra onion as mine cooked away to almost nothing.
This was very good, but for some reason the flour mix came off of some of the meat and just stuck to the pan, even tho I followed the recipe exactly. I also didn't use the beer and sub'ed veggie stock instead of beef to be healthier!
Great! I left out the beer and I believe that, plus all the onions, made the gravy a bit on the sweet side. Nonetheless, I wouldn't hesitate to make this recipe again.