| 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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