For the best flavor, use a good quality Burgundy wine. A Pinot Noir would also work well. Don't skip the browning step – it adds a lot of depth of flavor to the sauce. If the sauce is too thin at the end of cooking, you can remove the steaks and simmer the sauce over medium heat until it thickens to your desired consistency. This dish is excellent served with mashed potatoes, crusty bread, or rice to soak up the delicious sauce. You can substitute beef broth for beef consommé, but consommé provides a richer, more concentrated flavor.
President Ford's Braised Eye Round Steak
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PREP TIME10 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS892
Tender eye of round steaks, braised in a rich Burgundy wine sauce, become meltingly tender in this comforting, deeply flavorful dish. A surprisingly simple recipe, elevated by the quality of ingredients and slow, patient cooking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol71 mg
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Fiber1 g
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Protein28 g
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Saturated Fat6 g
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Sodium347 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. (2 minutes)
02 Step
Recipe View 5 mins Add the sliced onions and cook, stirring occasionally, until softened and lightly browned. (5 minutes)
03 Step
Recipe View 0 mins Remove the onions from the skillet with a slotted spoon and set aside in a bowl.
04 Step
Recipe View 0 mins Season the eye of round steaks generously with seasoned salt and dried thyme.
05 Step
Recipe View 0 mins Lightly dredge each steak in the all-purpose flour, shaking off any excess.
06 Step
Recipe View 10 mins Return the skillet to medium-high heat. Add the floured steaks to the skillet, being careful not to overcrowd. Brown the steaks on both sides. (10 minutes, 5 minutes per side)
07 Step
Recipe View 0 mins Pour the Burgundy wine and beef consommé into the skillet with the steaks. Return the cooked onions to the skillet.
08 Step
Recipe View 3 mins Bring the liquid to a simmer and cook until the aroma of the wine mellows. (3 minutes)
09 Step
Recipe View 1 hrs Reduce the heat to low, cover the skillet tightly, and simmer gently for 1 hour, or until the steaks are very tender and can be easily pierced with a fork.
10 Step
Recipe View 0 mins Serve the braised steaks with the sauce spooned over them. Garnish with fresh chopped parsley.
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Rickey Ferry
Jun 6, 2025The simmering time is key! Don't rush it. The longer it simmers, the more tender the meat becomes.
Garett Johns
Jun 29, 2024I was a little intimidated to make this, but it was actually quite easy. My family loved it!
Hugh Stehr
Feb 13, 2023This recipe is amazing! The steaks were so tender, and the sauce was incredible.
Trent Smith
Jan 18, 2023Definitely a new favorite. I added some mushrooms to the sauce for extra flavor.
Lulu Stehrflatley
Oct 6, 2022I used a Cabernet Sauvignon instead of Burgundy, and it still turned out great.