President Ford’s Braised Eye Round Steak

I followed the directions to a T, but the meat is still as tough as rhinoceros hide. It’s tasty, but it’s very tough.

My family loved this. I used chicken stock and merlot (because that’s what I had on hand) and herbes de Provence instead of thyme as suggested by another reviewer. Easy and delicious. I will make this regularly.

The fact that there was only 2 herbs seemed rather lacking in flavor, so I used Herbs de Provence, marjoram, parsley, black pepper, and granulated garlic. I seasoned the meat as well as the flour with this, served it with mashed potatoes, and it was amazing. My husband has requested it again.

The recipe was perfect and easy to follow. I did a little change to enhance the flavor. For example, frying thyme added more fragrant to the sauce. My husband and my guest loved it!

This is essentially baked steak . Usually the meat is a minute steak ( round steak put through a tenderizer / pounded) mushrooms or mushroom soup is used as a gravy )

Used half the meat, but everything else same. It was great. Addition of mushrooms will happen next time. Served with rice.

Good, but not great. I have found better ways to use the eye of round. I added a can of mushrooms and used chicken stock instead of beef because that is what I had. I might use it again if I have a smaller portion of cheap beef.

My husband and son really liked this, and it came together easily for me! Will def make again! Gave four stars because it’s going in the recipe rotation, was rated good by my fellas, but they weren’t just raving about it, if that makes sense! Served with potatoes and green beans.

One of my families favorites ❤️

I cut the recipe back for two senior appetites (one thick steak cut in half), halved the sauce ingredients, and used 1/4 of a large vidalia onion with some chopped garlic. I used a Marsala wine and a good beef broth, and seasoned and cooked the steak as per the recipe instructions. My electric cook top runs hot, and takes a long time to cool down to the low setting. The sauce had reduced to almost nothing after about 35 minutes, so I added more beef broth, about 1.5 cups, and increased the cook time by about ten minutes. The steak looked good, and the sauce was delicious. However, while the meat was tasty, it was very chewy, even sawed thin with a good steak knife. If I had a small crockpot, I’d try cooking the other steak that I have in that, but I don’t, so will try roasting it covered in the oven. I think that the sauce is worth a second attempt. As an aside, I wonder if President Ford had dentures. LOL!

I felt it needed more flavor but it was a good start. Turned out to be a really good make ahead meal. I’m a jazz cook so I’m always making things my way. The meat needed to be cooked up but I had already made dinner plans for that night. So I made it up planning to serve it the next day. I added sliced mushrooms and a some garlic powder with the onions. After searing the steaks, I covered and put in the oven for an hour to cook with the other meal I was baking. The day I was going to serve it , there was a lot of broth. ( I had dredged lightly with flour) I measured the broth and added a bit more water and wine to bring up to 2 cups. I returned it to the pan, added 1/2 cup of white rice, a pat of butter on each steak and good pinch of dried rosemary and two carrots cut into 1 1/2” lengths. Covered and brought to a boil and lowered to a simmer for 20 minutes. ( just enough to cook the rice and absorbed the broth). YUM. Served with a salad. The family gobbled it up and want me to make it again.

This was sooo good. I did improvise a bit, as I didn’t have red wine or beef consommé. I did use beef bullion and I used grape juice. Yes you heard the right. I added a touch of apple cider vinegar to cut the sweetness from the juice. This also helped it so it didn’t taste to salty from the bullion. This truly is an very versatile recipe. I made this for my hubby for Valentine’s dinner. He loved it! This recipe is a keeper!

I made this because my wife left me the challenge of eye round steaks… challenge excepted. I never follow recipes to the T but this one was for sure the best way to make this type of cut. I made mine with rice and smoked asparagus. I may just have to intentionally but more of this less than favorable cut of beef again just to use this recipe.

This was very good! Three adults, we all loved it! Thank you

This is delicious. The inexpensive steak is so very tender. I made it just as the recipe said. My family loved it. This is about the 3rd time I’ve made this.

The sauce (more of a liquid, really) tasted good, but the flavor didn’t really penetrate the steaks. The steals could have used more than 1 hour simmering as they weren’t tender enough to cut without a sharp knife. Cutting up the steaks and serving with cooking liquid over the top solved the bland taste problem.

Meat just melted in mouth. Was best eye of round steak recipe I have tried yet.

yes I made it. Deliciouse. did add mushrooms. Meat was very tender and the flavor was just strong enough. Did add extra dried parsley. Family said thumbs up to making it again. Good recipe for a lesser priced meat to be tender.

decided to use the insta pot -10m pressure cooked. Turned out great! I’d make it again

I used the red wine that I had on hand. It turned out well. Even my picky husband liked it.

The whole family if 5 loved it!!! Didnt have consommé used better than bouillon & it came out great!!! Would make again but probably thickin the gravy after.