Recipe by AnOkie2
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!
Top Review by taraluvsspicy82
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.
- 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
Directions See How It's Made
- 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.