Dutch spiced beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef Round Steak * |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | tablespoons | Butter |
| 1 | each | Large Spanish Onion ** |
| 1 | tablespoon | Water |
| 1½ | tablespoon | Vinegar |
| 1 | teaspoon | Prepared Mustard |
| 1 | each | Bay Leaf |
| 2 | eaches | Whole Cloves |
| 4 | eaches | Canned Spiced Onions |
| 12 | eaches | Strips Pimiento |
Directions
* Steak should be ¾ inch thick. ** Onion should be thickly sliced. ~------------------------------------------------------ ~----------------- Cut steak into 4 pieces; rub with salt and pepper.
Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1½ hours or until tender, turning every ½ hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips.