Recipe by Laura_Ozz
This is another recipe from the Favorite Lake City Recipes cookbook. The recipe was submitted by my mother, Mrs. Denver P. Petre, Bldg. 3. It is one of my childhood favorites. The meat is so tender it literally falls apart and the taste is wonderful! Served with mashed potatoes and some green beans or your favorite vegetable and you have one of my favorite "comfort meals." *You may use 1 1/2 cups water and 1 more beef bouillon cube instead of beer.
- 2 -2 1⁄2 lbs round steaks, 1/4 inch thick, cut into 8 pieces
- 4 -6 tablespoons all-purpose flour
- 1⁄2 cup butter or 1⁄2 cup margarine, divided
- 8 large onions, sliced
- 1 (12 ounce) can beer
- 2 garlic cloves, minced
- 1 beef bouillon cube
- 1 teaspoon thyme leaves
- 2 teaspoons salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- About 2 1/2 hours before serving: On board or waxed paper, sprinkle one side of meat with 2 or 3 tablespoons flour.
- Using meat mallet, pound flour into meat.
- Repeat on other side.
- In large skillet over medium heat, melt 1/4 cup butter or margarine and cook onions until golden.
- With a slotted spoon, place onions on paper towels.
- In the same skillet heat remaining 1/4 cup butter or margarine and brown meat well on both sides, a few pieces at a time, placing browned pieces with onions.
- Return onions and browned meat to skillet and add remaining ingredients.
- Cover and cook over low heat 1 to 1 1/2 hours until meat is fork-tender.