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Ingredients

• ✓ beef eye of round steak
• vegetable oil
• onion
• seasoned salt
• thyme
• all-purpose flour
• burgundy wine
• beef consomme
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl.
2. 2 Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side.
3. 3 Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes.
4. 4 Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce, garnish with chopped parsley.

By PPPfoods

Ingredients

• ✓ beef eye of round steak
• salt
• worcestershire sauce
• soy sauce
• all-purpose flour
• buttermilk
• egg
• hot sauce
• bread crumb
• baking powder
• garlic powder
• paprika
• onion powder
• cajun seasoning
• salt
• ancho chile powder
• black pepper
• thyme
• oregano
• paprika
• chipotle powder
• cumin
• sage
• mustard powder
• cayenne pepper
• peanut oil
• butter
• all-purpose flour
• beef broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
2. 2 Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
3. 3 Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
4. 4 Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
5. 5 When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
8. 8 Serve hot steaks with gravy.

By Brian Genest