1/3 cup olive oil
2 garlic cloves, minced
4 beef eye round steaks, each cut 1 inch thick
1 2-ounce can anchovy fillets, drained
1 Tb Worcestershire
1 tsp lemon juice
1/4 tsp dry mustard
water
1 Tb flour
chopped parsley for garnish
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Place oil in a 10-inch skillet over medium-high heat. When smoking hot add the steaks flip once adding the garlic. Meanwhile, mince enough anchovies to make 1 Tb.
When steaks and garlic are browned, stir in the minced anchovies, Worcestershire, lemon juice, mustard and 1/3 cup water; heat to boiling. Reduce heat to low; cover and simmer steaks for 1 1/4 hours or until fork tender, turning once.
Place meat on plate, keep warm. In cup blend flour and 1/4 cup water. Stir into hot liquid in skillet.(add some beef base if not enough liquid) Cook over medium heat stirring until thickened. Spoon some sauce over steaks; pass remainder in sauceboat. Garnish with parsley and remaining anchovies.
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