2 Tablespoon(s) olive oil
1 Each(s) large onion, sliced
1 Pound(s) eye round steaks (3) -- to double/triple, only double onion.
1/4 Teaspoon(s) ground thyme
1 Teaspoon(s) Lawry's seasoned salt
1/4 Cup(s) all purpose flour
1 Each(s) can Campbell's beef consume
1 Cup(s) Burgundy wine, or any pino-noir
1 Teaspoon(s) chopped fresh parsley
Put oil in pan that has a cover. Saute sliced union until it starts to brown and soften a bit. Remove onions from pan and set them aside in bowl.
Mix the thyme, seasoned salt, and flour. Coat the steaks with the mixture. If you don't want to use seasoned salt, try just a little more thyme with pepper and salt. I did and it was pretty much the same.
Put the floured and seasoned steaks in the bottom of the pan and brown them on both sides. I used about a medium temperature setting. Once the beef is browned, pour the consume and the wine over the meat. Put the onions over the whole thing. Let it boil up until the alcohol smell of the wine is pretty much gone.
Then set the heat to low and put a cover over the pan. Let it simmer for about 1 hour. Maybe an hour and fifteen minutes to be sure the steaks are tender. Don't set the temperature too low. You want it bubbling a bit to be hot enough to tenderize the beef, but not so hot it boils off all the liquid. Also keep it tightly covered to save the liquid.