 | | 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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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: large oven-proof skillet with lid
Servings: 4
|  | | 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 |
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