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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 2 -2 12 lbs round steaks, 1/4 inch thick, cut into 8 pieces
- 4 -6 tablespoons all-purpose flour
- 12 cup butter or 12 cup margarine, divided
- 8 large onions, sliced
- 1 (12 ounce) can beer
- 2 garlic cloves, minced
- 1 beef bouillon cube
- 1 teaspoon thyme leaves
- 2 teaspoons salt
- 14 teaspoon black pepper
Method
- About 2 1/2 hours before serving: On board or waxed paper, sprinkle one side of meat with 2 or 3 tablespoons flour.
- Using meat mallet, pound flour into meat.
- Repeat on other side.
- In large skillet over medium heat, melt 1/4 cup butter or margarine and cook onions until golden.
- With a slotted spoon, place onions on paper towels.
- In the same skillet heat remaining 1/4 cup butter or margarine and brown meat well on both sides, a few pieces at a time, placing browned pieces with onions.
- Return onions and browned meat to skillet and add remaining ingredients.
- Cover and cook over low heat 1 to 1 1/2 hours until meat is fork-tender.
