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Round Steak Baked With Onions Recipe

recipetips.com - The long slow cooking carmelizes the onions, making them a sweet and delicious accompaniment to the steak.
Ingredients
  • 1 pound round steak
  • 1 pound onions
  • 1 tablespoon butter
  • tablespoon cooking oil
  • 1 tablespoon chopped fresh herbs (thyme, savory, oregano) or 1 teaspoon dried
  • 2 tablespoons flour
  • 1/2 cup dry wine
  • 1/2 cup water
  • salt and pepper
Change Servings
Prep Time
30 minutes
Cook Time
1.5 hours
Container: large oven-proof skillet with lid
Directions
  • Pre heat oven to 300.°
  • Cut meat into serving-size pieces or leave whole. Mix 1 teaspoon salt and a little pepper with the flour; rub and pat this onto the meat.
  • Slice onions 1/8th - 1/4th inch thick. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat until hot but not smoking. Add onions. Salt and pepper lightly, add chopped herbs. Stir to coat with oil and cook for about 5 minutes. Reduce heat and cook, stirring occasionally, until the onions are soft and transparent. Don't brown.
  • Remove onions, wipe out pan and add 1 tablespoon oil to pan. When hot, add meat. Brown both sides. Distribute onions over and around meat, add 1/2 cup water and 1/2 cup wine. Cover pan and put in preheated oven.
  • Checking occasionally to make sure the pan isn't dry (add water if it is), cook until the meat is very tender - easily cut with a fork.  This will take 1 1/2 hours or more, depending on the meat. You can reduce the cooking time somewhat by baking in a 325° oven.
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Cooking Tips & Advice
Onion Preparation | Grilling Onions | Onion Tips Onion Preparation Peeling | Cutting | Reduce Harshness To get the best quality out of your onions, they should be cut just before you are going to use them.
Additional Onion Information:Onion Preparation | Onion Cooking | Onion and Tearing Tips Onions Onions are vegetables that belong to the lily family of plants.
Glossary Terms
A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).
The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.
The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.
Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.
A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.
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