Beefsteak Smothered in Onions (Filet Braise Aux Ognons)

• 3 pounds beef, round steak
• 6 each onions sliced fine
• 1 tablespoon lard
• 1 tablespoon flour, all-purpose
• 2 tablespoons vinegar
• 2 sprigs bay leaves
• 2 sprigs thyme
• 3 sprigs parsley leaves chopped
• 1 clove garlic
• 1 pint water
• 1 x salt and black pepper to taste

1. Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape.
2. Place the lard in the deep frying pan and let it melt.
3. Then lay in the sliced onions, and over these the beefsteak, which has been well seasoned with salt and pepper and dredged with the flour.
4. Cover closely.
5. Let it simmer over a hot fires for a few minutes and then turn the steak on the other side.
6. After three minutes, add the vinegar, chopped parsley, thyme and bay leaf and a clove of garlic.
7. Turn the steak, letting the flour brown well, and keep the pot closely covered.
8. When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat.
9. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.
10. When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.

beef, onions, lard, flour, vinegar, bay leaves, thyme, parsley, clove garlic, water, salt

Taken from recipeland.com/recipe/v/beefsteak-smothered-onions-file-41553 (may not work)