Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.

President Ford's Braised Eye Round Steak

vegetable oil

onions,

beef

thyme

salt

all-purpose flour

beef consomme

Burgundy wine

parsley

Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.


Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.


I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to rest. So I figured I'd give it a try. I'm glad I did! First of all, I love the prep - it's very simple. I could sprinkle the seasonings on the meat on the cutting board, and saved myself the hassle of having to dirty more dishes. I'm a huge fan of cooked onions, and found two onions to be perfectly appropriate. I did let them cook a bit longer than 5 minutes.

I used Merlot in place of Burgundy, and 2 cubes beef boullion dissolved in 1 cup water in place of the consomme (because that's what I had on hand). Still close enough to the original. I also left them to simmer a bit longer than it stated, just because I knew my meat was pretty tough in the first place.

I took the first bite and almost melted. The beef WAS fork-tender! Delicious flavor all the way through. I removed the meat and onions, and added some cornstarch that I'd whisked into cold water, brought the liquids back to a simmer, and ended up with DIVINE gravy. All in all, an excellent meal that brought back fond memories of my childhood.

This was very tender and flavorful. Five of my kids devoured it. I didn't have beef consume or red wine so I used water with about 3TBL worcestershire sauce and 1/4 cup balsamic vinegar. I let it simmer for 1.5 hours. I didn't want to "ruin" all the round steak that I got on a great sale today, so I hedged and only used enough for one meal.  Too bad - would have loved to have enough for left-overs.

DELICIOUS!  Long slow simmering is key.  Half way thru the simmering I added some quartered new potatoes and a splash more wine.  What a wonderful gravy it made.
I'll definately make this again!

This is a great recipe that uses a very under-appreciated, lean, affordable cut of beef.  Those of you who used bullion instead of consume and then complained that the recipe was too salty, please beat yourselves with a trivet.   In fact, anyone who uses something other than the ingredients listed by a recipe and then gives a negative review, please know that your review is not very useful.  This is a great recipe. Thank you for posting it.

As the recipe states this meat WAS fork tender and I would make it again but I didn't have any beef consomme so I used beef bouillon instead and added a little worchester to the wine sauce. It was VERY VERY salty so in the future I would completely cut out the season salt and just stick with pepper and maybe a few shakes of garlic powder to give it a little kick of flavor. The end result was very tender and the sauce was good just too salty.

Rather than a dutch oven I did this in my electric skillet on the counter. I added some ground pepper and a couple tablespoons of worchestershire sauce. It was delicious. The gravy was wonderfull. I may have cooked it a little to high as the meat was a tat dry nect time I will cook it a bit lower. We served it over egg noodles the first night and my hubby raved aboout the sauce. We had it over mashed potatoes the second night and it was just a s good. Don't waste your money on expensive burgandy. I used the P. Mason jug wine and it was great--even for my husband the wine snob. Be sure to use Consumme and NOT Boullion. Will use this again for another cut of meat or maybe a stew.

I grew up eating this and make it for my own family now.  My gravy turns out perfect every time.  However, I don't use wine or consomme. I use plain old beef broth. Also, I season the flour I'm using to dredge the steaks with thyme, garlic and onion powder rather than season the steak. However I do lightly season steak with kosher salt and pepper before coating in the flour. (Kosher salt is a lot milder and won't overkill the gravy)  Once steak is done take it out of the pan strain the fat out and put it back on the stove medium-low heat until it bubbles. Slowly stir in a mixture of 2 tsp flour to 1/3 cup cold water. Stir into gravy mix until thickened.  Great over mashed potatos!

Very good the sauce was thin though... adding a roux next time along with some mushrooms... now that will be good. Great flavor and made the house smell great... I cooked for 2hrs at a low simmer and served with green beans and potatoes.

This was very yummy and simple which is nice for an easy week night dinner.  I only had 1/2 an onion in the fridge so added 1 1/2 C. fresh sliced mushrooms )so it wouldn't lack substance with so little onion)and it was great! It did take an extra 20-30 minutes of simmering to become tender. 

Both my daughter and I felt the braising liquid was thin-flavored and missing something. I added some Worchestershire sauce minced garlic salt and a bit more thyme to the sauce and that seemed to perk it up. This was okay really just mediocre. We ate it but no one was wowed. I don't think I'll be making it again. Sorry but thanks for the post.

president ford's braised eye round steak

Prep Time: 10 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 25 minutes

Servings: 6

Author : PPPfoods

Ingredients

Instructions

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