Stove Top Eye of the Round

Recipe by Irmgard
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat half the oil in a Dutch oven.
  • Add the onion and garlic and cook, stirring, until the onion is soft.
  • Remove with a slotted spoon and set aside.
  • Sprinkle the meat with salt and pepper to taste.
  • Heat the remaining oil in the same pan.
  • Add the meat and cook, turning, until brown all over.
  • Return the onion mixture to the pan.
  • Add the wine, stock and herbs.
  • Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
  • Remove the meat from the pan and let stand for 10 minutes before slicing.
  • While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
  • Add a little extra stock to the pan if necessary.
  • Cook until thickened and strain.
  • Serve the sliced meat and gravy sprinkled with parsley.
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