Wednesday, September 28, 2016

Eye of Round at Cleavers

Yield: Serves 4.


  • Four 4 ounce  Certified Angus eye of round steaks, or equivalent
  • 2 Tb olive oil plus 2 Tb more
  • 2 yellow onions, sliced
  • 4 cloves garlic, sliced thin
  • 1 pound white mushrooms, sliced
  • ¼ cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp dried thyme
  • 1 cup merlot or other dry red wine
  • 1 can beef broth
  • ½ cup whipping cream
  • Salt and pepper to taste
  • 1 tsp chopped fresh rosemary, to serve



  1. Heat a large skillet with a lid to medium heat.  Add oil.  Saut√© onions and garlic until browned.  Add mushrooms and cook until mushrooms release some juices.  Remove from pan.  
  2. Mix flour with salt and pepper and dredge steaks in flour, shaking off excess.  Heat remaining oil in the pan to medium high.  Brown steaks on both sides. 
  3. Add onion-mushroom mixture, thyme, merlot, and beef broth.  Bring to a simmer, cover, and cook on low for one hour, or until meat is very tender, stirring occasionally. 
  4. When meat is done, add whipping cream, stir, and cook uncovered until sauce thickens slightly.  Season again with salt and pepper, stir in fresh rosemary, and serve.

*This dish is good with any potato dish, noodles, or rice.

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