| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Steak, Beef, Meats | 4 | Servings |
INGREDIENTS
| 2 | lb | Beef Round Steak * |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | tb | Butter |
| 1 | Large Spanish Onion ** | |
| 1 | tb | Water |
| 1 1/2 | tb | Vinegar |
| 1 | ts | Prepared Mustard |
| 1 | Bay Leaf | |
| 2 | Whole Cloves | |
| 4 | Canned Spiced Onions | |
| 12 | Strips Pimiento |
INSTRUCTIONS
* Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~------------------------------------------------------ ~----------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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