ROUND STEAK WITH BEER AND ONION GRAVY

Round Steak With Beer and Onion Gravy image

Provided by Chicagoland Chef du

Categories Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs round steaks, 1-inch thick, can use thinner thickness
1/2 teaspoon salt
1/4 teaspoon ground black pepper
nonstick cooking spray, to coat
1 tablespoon canola oil, divided
1 medium onion, sliced
4 ounces fresh mushrooms, sliced
1 bay leaf
1/4-1/2 teaspoon dried thyme, I used 1/2 t will use less next time
1 cup beer, any type worksI used light
2 tablespoons butter
2 tablespoons all-purpose flour
14 ounces beef broth
4 ounces tomato sauce or 1 tablespoon tomato paste

Steps:

Preheat oven to 325°F (160°C).
Season steak with salt and pepper.
You can cut into large pieces or slice into 1" wide strips.
Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
Brown steak on both sides; Set aside.
Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
Pour gravy over steak and onions. Top with sliced mushrooms.
Cover and bake until tender, about 1 1/2 to 2 hours.
Remove bay leaf before serving.
Makes 4 servings.