2 Pounds Round Steak, 1-inch Thick
½ Teaspoon Salt
¼ Teaspoon Ground Black Pepper
1 Onion, Thinly Sliced
1 Bay Leaf
½ Teaspoon Dried Thyme
1 Cup Beer
2 Tablespoons Butter
2 Tablespoons All-purpose Flour
1 (14.5-ounce) Can Beef Broth
1 Tablespoon Tomato Paste
Preparation:
Preheat Oven To 325of (160oc).
Season Steak With Salt And Pepper.
Preheat A Medium Nonstick Skillet Over Medium-high Heat. Spray With Vegetable Cooking Spray. Brown Steak On Both Sides; Transfer To Shallow Baking Dish.
Reduce Heat To Medium And Respray Skillet With Vegetable Cooking Spray. Cook Onions Until Softened, About 5 Minutes. Arrange Onions On Top Of Steak. Add Bay Leaf And Thyme; Set Aside.
Pour Beer Into Skillet And Bring To A Boil, Scraping Up Any Browned Bits From The Bottom. Pour Over Steak And Onions.
Melt Butter In A Small Saucepan Over Medium Heat; Whisk In Flour And Cook For 2 To 3 Minutes, Stirring Constantly. Continue To Whisk While Pouring Broth Into Pan In A Slow, Steady Stream. Whisk In Tomato Paste And Bring To A Boil. Pour Into Baking Dish With Steak And Onions. Cover And Bake Until Tender, About 1 ½ To 2 Hours. Remove Bay Leaf Before Serving.
A Beer-infused Round Steak, Slowly Braised Until Tender. Serve With Mashed Potatoes And A Green Salad
Makes 4 Servings.
You can serve with your family and friends.
