Beef Eye Of Round Steak Recipes

PRESIDENT FORD'S BRAISED EYE ROUND STEAK

Steps:

• Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
• Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

EASY BALSAMIC BRAISED EYE OF ROUND STEAK

Steps:

• Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
• Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate.
• Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
• Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes per side until nicely browned.
• Pour in balsamic vinegar and beef broth, together with the sautéed onion.
• Add honey, onion powder, paprika and ginger powder.
• Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
• Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid.
• Serve immediately and drizzle the sauce on top.

ROUND STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.