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