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President Ford's Braised Eye Round Steak

President Ford's Braised Eye Round Steak

  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.

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Nutrition

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  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Zanne Tastic
359

Zanne Tastic

3/26/2008

I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to rest. So I figured I'd give it a try. I'm glad I did! First of all, I love the prep - it's very simple. I could sprinkle the seasonings on the meat on the cutting board, and saved myself the hassle of having to dirty more dishes. I'm a huge fan of cooked onions, and found two onions to be perfectly appropriate. I did let them cook a bit longer than 5 minutes. I used Merlot in place of Burgundy, and 2 cubes beef boullion dissolved in 1 cup water in place of the consomme (because that's what I had on hand). Still close enough to the original. I also left them to simmer a bit longer than it stated, just because I knew my meat was pretty tough in the first place. I took the first bite and almost melted. The beef WAS fork-tender! Delicious flavor all the way through. I removed the meat and onions, and added some cornstarch that I'd whisked into cold water, brought the liquids back to a simmer, and ended up with DIVINE gravy. All in all, an excellent meal that brought back fond memories of my childhood.

uglygreenkitchen
257

uglygreenkitchen

5/21/2008

This was very tender and flavorful. Five of my kids devoured it. I didn't have beef consume or red wine so I used water with about 3TBL worcestershire sauce and 1/4 cup balsamic vinegar. I let it simmer for 1.5 hours. I didn't want to "ruin" all the round steak that I got on a great sale today, so I hedged and only used enough for one meal. Too bad - would have loved to have enough for left-overs.

DollyB
130

DollyB

6/5/2008

DELICIOUS! Long slow simmering is key. Half way thru the simmering I added some quartered new potatoes and a splash more wine. What a wonderful gravy it made. I'll definately make this again!

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