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Beefsteak Smothered in Onions (Filet Braise aux Ognons)

Beefsteak Smothered in Onions (Filet Braise aux Ognons) comes together with Flour, Vinegar, and Garlic. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 1 clove

Method (preview)

1. 1

   Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape.

2. 2

   Place the lard in the deep frying pan and let it melt.

3. 3

   Cover closely.

4. 4

   Let it simmer over a hot fires for a few minutes and then turn the steak on the other side.

5. 5

   After three minutes, add the vinegar, chopped parsley, thyme and bay leaf and a clove of garlic.

6. 6

   When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat.

7. 7

   Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.

8. 8

   By this process the meat is just covered, and no more, with a little water, or with a strong broth made form animal stock or the juices of vegetables.

9. 9

   The pot is covered with a closely-fitting lid and is put on a slow fire and allowed to simmer slowly for two or three hours, just short of the boiling point.

10. 10

    The great secret in smothering meat is to let it cook very slowly, simmering, however, all the time, so that the heat may thoroughly penetrate and render tender and juicy the coarse fiber of the meat.

11. 11

    When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.