Recipes:
**Onion-Baked Steaks**
**INGREDIENTS**
3 pounds round steak
6 tablespoons
vegetable oil
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 (10-ounce) cans
onion soup
1 (12-ounce) can beer
2 bay leaves
½ teaspoon dried
thyme
1 clove garlic, minced
2 tablespoons white
vinegar
**SERVES 6**
**Make Ahead**
You can prepare the casserole
ready to bake up to 4 hours
ahead. Refrigerate until ready
to bake and serve.
**VARIATION**
One cup of chopped
fresh mushrooms
added to the sauce
in step 3 gives
hearty flavor.
**1** Preheat oven to
350°F. Cut steak into
6 portions. Heat oil in a
large skillet over medium-
high heat. Pound steak with
a meat mallet to tenderize.
Mix flour, salt and pepper
in a shallow dish.
**2** Roll steak in flour
mixture. Add to skillet.
Cook, turning once, until
browned, about 5 minutes.
**3** Place steak in a large
baking dish. Combine
soup, beer, bay leaves,
thyme, garlic and vinegar
in a medium bowl.
Mix well.
**4** Pour soup mixture
over steak. Bake
until beef is tender, about
55 minutes.
Make It Quicker
• If you're in a hurry,
you can use cube
steaks, which are
already tenderized by
the butcher, and which
cook more quickly.
