President Ford's Braised Eye Round Steak Recipe

Works perfectly when cooked in a pressure cooker. The flavor is excellent, and the meat turns out incredibly tender after only 30 minutes under pressure. We prefer a generous amount of seasoning, so I increased the amount of onion, thyme, and added ground garlic. With no vegetable oil on hand, I opted to cook the onions in bacon fat. While the onions were cooking, I seasoned the meat and coated it liberally with flour. To enhance the seasoning, I rubbed the dried thyme between my fingers before adding it. After the onions were cooked, I removed them, added a bit more bacon fat, and browned the meat in batches. Once the meat was browned, I removed it and deglazed the pan with consomme and wine. I added the remaining flour to the liquid and mixed well before returning the meat and onions to the pot. I only had frozen parsley on hand, so I mixed it into the meat dish since it wouldn't have been visually appealing as a garnish. I would definitely make this recipe again, but I would stick to using my pressure cooker. Pressure cookers work wonders with inexpensive cuts of meat for braising.

I recently tried cooking a package of 3 eye of round thin cut steaks that were on sale, even though I wasn't familiar with this type of cut before. After researching different ways to prepare it, I decided to give it a shot with a few tweaks. First, I sautéed some mushrooms in butter and set them aside. Then, I sautéed a large sliced white onion in a mix of butter and olive oil. While the onion was cooking, I seasoned the steaks with kosher salt, fresh ground pepper, and dried thyme, then coated them in flour. After removing the onions, I seared the steaks in the same pan. I added beef broth, the sautéed mushrooms, and onions to the steaks, then let it simmer covered for 1 hour, flipping the steaks halfway through. While the steaks were cooking, I boiled some quartered skin-on red potatoes and mashed them with butter, milk, salt, and pepper. In the final 5 minutes of cooking, I thickened the sauce with a mixture of cornstarch and water to create a rich gravy. I served the steak and mashed potatoes with the delicious gravy on top. It turned out to be a fantastic meal! Thank you for the inspiration, even though I made some changes to the original recipe.

My family absolutely enjoyed this dish. I substituted thyme with herbes de Provence and used chicken stock and merlot instead, as that's what I had available. It was both simple to make and incredibly tasty. This recipe will definitely become a regular in our meal rotation.

Here is my revised review: This is my go-to recipe for making braised round steak, although I typically don't have wine on hand so I opt for extra beef broth instead. I often simmer it for longer than an hour on a low heat setting. The flour coating on the meat helps thicken the sauce, creating a rich and tasty gravy that pairs perfectly with potatoes. This recipe was passed down to me by my mom, and it has been a staple in my kitchen ever since.

Absolutely delicious! Made it for the second time today on Super Bowl Sunday.

Eye of round steak turned out incredibly tender after simmering for an hour. Definitely planning to make it again.

Innovation is born out of necessity, and QTheDuchessTouch's recipe exemplifies this perfectly. Using dried onion chips, Herbs de Provence, and chicken stock, along with a hint of cinnamon in the flour coating, this dish is a delicious twist on traditional flavors. The addition of fresh thick tomato slices on top of the beef during the braising process adds a burst of freshness. These creative touches truly showcase the culinary skills from the kitchens of QTheDuchessTouch.

Could someone please clarify if the recipe calls for 12 steaks that are 4 ounces each?