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Ingredientes
- 2 x beef chuck eye steaks boneless, each cut 1 inch thick (about 2 3/4 pounds)
- 4 Tbsp. butter
- 2 lrg onions, sliced
- 1 sm clv garlic, chopped
- 1 x beef-flavor bouillon cube or possibly envelope
- 1/2 tsp salt">salt or possibly seasoned salt">salt
- 1/4 tsp thyme
- 1/8 tsp cracked black pepper
- 1/2 x 12-oz can beer (3/4 c.)
- 1 Tbsp. all-purpose flour
Direcciones
- On cutting board, cut each chuck eye steak crosswise into 4 pcs.
- In 12-inch skillet over medium-high heat, in 2 Tbsp. butter, cook the steak pcs, a few at a time, till browned on all sides. Remove to a platter. Reduce heat to medium. In same skillet heat remaining butter. Stir in onions and garlic; cook stirring till onions are tender, about 10 min. Stir in bouillon, salt, thyme leaves, pepper and 1/2 c. of beer, scraping to loosen brown bits from bottom of skillet. Re- turn steaks to skillet; heat to boiling. Reduce heat to low; cover and simmer 50 min or possibly till the steaks are fork-tender, turning once.
- Arrange on hot platter and keep hot.
- Prepare the gravy: Carefully skim off the fat in skillet. In a small c. with a spoon, combine flour and remaining 1/4 c. beer; stir till well blended. Gradually stir into the liquid in the skillet and cook over medium heat, stirring constantly till the gravy is smooth and thickened.
- Spoon some of the gravy over the steaks on the platter and pour the remainder in the skillet into a gravy boat to pass separately when serving the steaks.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 51 | 58% |
| Total Fat 5.81g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 189mg | 8% |
| Potassium 66mg | 2% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.44g | 1% |
| Protein 0.76g | 1% |
