Braised Eye of Round
2 Tablespoons Vegetable Oil
2 Large Onions, Sliced
12 (4 Ounce) Beef Eye Of Round Steaks
1 Teaspoon Seasoned Salt
¼ Teaspoon Dried Thyme
½ Cup All-Purpose Flour For Coating
1 Cup Burgundy Wine
1 Cup Beef Consomme
1 Teaspoon Chopped Fresh Flat Leaf Parsley
Step 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl.
Step 2 Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side.
Step 3 Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce; garnish with chopped parsley. Serves 6; serve with garlic mash potatoes, green beans and rolls.