Diva Tasting: Braised Eye of Round…

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.


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