Beefsteak Smothered In Onions
parsley sprigs, chopped
Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape.
Place the lard in the deep frying pan and let it melt.
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.
Let it simmer over a hot fires for a few minutes and then turn the steak on the other side.
After three minutes, add the vinegar, chopped parsley, thyme, bay leaf and a clove of garlic.
Turn the steak, letting the flour brown well, and keep the pot closely covered.
When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat.
Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.
When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.