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A beer-infused round steak, slowly braised
until tender. Serve with mashed potatoes and a green salad.
- 2 pounds round steak, 1-inch thick
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, thinly sliced
1 bay leaf
1/2 teaspoon dried thyme
1 cup beer
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14.5-ounce) can beef broth
1 tablespoon tomato paste
- Preheat oven to 325°F (160°C).
- Season steak with salt and pepper.
- Preheat a medium nonstick skillet over
medium-high heat. Spray with vegetable cooking spray. Brown steak
on both sides; transfer to shallow baking dish.
- Reduce heat to medium and respray skillet
with vegetable cooking spray. Cook onions until softened, about
5 minutes. Arrange onions on top of steak. Add bay leaf and thyme;
- Pour beer into skillet and bring to a
boil, scraping up any browned bits from the bottom. Pour over
steak and onions.
- Melt butter in a small saucepan over medium
heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly.
Continue to whisk while pouring broth into pan in a slow, steady
stream. Whisk in tomato paste and bring to a boil. Pour into
baking dish with steak and onions. Cover and bake until tender,
about 1 1/2 to 2 hours. Remove bay leaf before serving.
Makes 4 servings.
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