Fork-tender beef round steak and sliced onions cooked in a braising liquid of water, white vinegar, mustard, bay leaf and clove.

Dutch Spiced Beef

2 pounds round steak
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons butter
1 onion, sliced
1 tablespoon water
1 1/2 tablespoons white distilled vinegar
1 teaspoon prepared mustard
1 bay leaf
2 whole cloves

1. Cut round steak into serving size pieces; sprinkle with salt and pepper. In a large skillet heat butter until hot, but not brown. Brown the meat on both sides; set aside.
2. Add sliced onion to the skillet and brown lightly; remove from pan.
3. Add water to the skillet; return the meat and the onion. Add vinegar, prepared mustard, bay leaf, and whole cloves. Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
4. Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.

Makes 4 servings.