Monday, October 27, 2008
Dutch Oven Series: Round Steak & Onion Gravy
1 1/2 pounds Beef Round Steak, cut into large pieces, rinsed
2 sprigs marjoram
2 sprigs thyme
1 cup flour
1/8 cup marsala wine
1 large onion, sliced
3 1/4 cups beef stock
1 tablespoon olive oil or as needed
1 tablespoon butter or as needed
1 teaspoon dry beef bouillon base
1 teaspoon minced garlic
1/2 teaspoon Kitchen Bouquet
In a small bowl mix flour, salt, pepper, and beef bouillon then set aside.(Seasoned Flour)
On a plate sprinkle a layer of seasoned flour. Lightly flour steaks on both sides in seasoned flour.
Then set aside.
In a Dutch Oven pan melt butter and olive oil on medium high heat.
Add floured steaks to the pan and sear on both sides until they're lightly browned.
Once browned remove from pan then set aside on a clean plate. (Use additional butter
and olive oil to cook all the steaks.)
Saute garlic, thyme, marjoram sprigs and onions in the pan drippings; then stir in 4 tbsp of seasoned flour.
Continuously stir and cook until flour turns light brown.
Once flour browns stir in beef stock and wine.
Continue to stir sauce until it reduces on medium heat and thickens.
Stir in kitchen bouquet.
Once sauce thickens return steaks to the pan then submerge into the gravy then cover pan with lid.
Place the pan in 350 degree oven and cook until steaks are tender.
Once steaks are tender remove from the oven and serve.