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Eye of Round Steak with Onions

Serves 4


1 tablespoon flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless eye of round steak, trimmed
2 tablespoons oil
2 onions, thinly sliced
1 tablespoon tomato paste
1 cup dry wine
1 tablespoon chopped fresh herbs, oregano, savory, and/or thyme


  1. In a small bowl, mix together flour, paprika, salt and pepper. Rub onto the surface of the steak. Heat the oil in a large skillet.
  2. Add steak to skillet, browning 4 to 5 minutes per side. Add onions to skillet, placing them around and under steak; cook for 5 minutes, or until onions begin to soften.
  3. In a small bowl, mix the tomato paste and a little bit of the wine together. Once combined, add the rest of the wine and herbs.
  4. Pour wine mixture over the steak and onions. Adjust heat to maintain a simmer, cover pan and cook for 60 minutes.
  5. Serve steak hot, with sauce spooned over meat.
Season: Fall