INGREDIENTS

INSTRUCTIONS

Figure about 1/2 pound per serving before trimming the round. Trim all fat
from the round, cut into serving size pieces, and if you're so fortunate as
to have found a bone-in round, include the bone in one of the servings. The
marrow, even that little bit, is always the choice piece.
Place a small amount of oil in a black iron dutch oven, or the heaviest pot
with a cover that you own. Heat. Salt and pepper the pieces, dredge in
flour, place in pot, and brown on all sides. Don't crowd, remove as they
brown to make more room. When the beef is all browned, add the sliced
onions, cook and stir until clear, add garlic, cook a little more. Remove
as much grease as you can from the pot (I push everything to one side, tilt
the pot, and spoon out what I can, then use a paper towel to soak up more.)
Put the meat back in the pot, pile the onions on top, sprinkle in the
parsley and thyme (optional), add enough water to have about 1/2 inch in
the pot, cover. Stir occasionally, adding water as needed. The flour will
fall off the meat and go into the gravy. The gravy will be thick, full of
onion slices, and the meat should be fork tender in 1-2 hours, When you
stir, scrape carefully so as not to break up the slices of meat.
This is so much better made the night before, and refrigerated until
morning. Make too much for one meal, because this is wonderful cold on a
sandwich.
Adjust salt before serving. This is not a hot pepper dish- use the hot
pepper for a little zip, or leave
Posted to KitMailbox Digest  by ddmmom@popalex1.linknet.net on Apr 28, 1998

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