1.25lbsBoneless Beef Eye of Round Steaks (3-4 steaks)
1.25cupsKurtz Balsamic Dressing, divided
1tspMarcum Italian Seasoning
23tbspGinger Evans All-Purpose Flour
2tbspMedeiros Olive Oil, divided
1medium Onion, thinly sliced (about 1 cup)
8ozfresh White Button Mushrooms, thinly sliced
2Garlic Cloves, minced
2tbspKurtz Dijon Mustard
2cupsMarcum Beef Broth
Marcum Salt & Ground Black Pepper
1
Place steaks and 1 cup balsamic dressing in a large zipper bag and marinate for at least 4 hours or overnight.
2
Preheat oven to 350 ° Grease a 9×13-inch casserole pan and set aside.
3
Remove steaks from bag and discard marinade. Pat steaks dry with paper towels to remove excess moisture.
4
Season steaks on both sides with Italian seasoning and a pinch of salt and pepper. Lightly dust seasoned steaks with flour.
5
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Let oil heat up for 1 minute then add steaks. Sear the steaks for 1-2 minute on each side then remove from skillet and place into casserole pan.
6
Add additional 1 tablespoon olive oil to skillet. Add onions and cook for 3 minutes. Add mushrooms, garlic, and a pinch of salt and pepper. Cook for additional 5 minutes.
7
Meanwhile whisk together remaining ¼ cup balsamic dressing, Dijon mustard and beef broth. Pour mixture into pan with the vegetables and bring to a simmer.
8
Once simmering, remove from heat and carefully pour entire contents of skillet onto steaks in casserole dish. Cover dish tightly with foil and place in oven. Braise for 1 ½ – 2 hours or until beef is fork tender.
Ingredients
1.25lbsBoneless Beef Eye of Round Steaks (3-4 steaks)
1.25cupsKurtz Balsamic Dressing, divided
1tspMarcum Italian Seasoning
23tbspGinger Evans All-Purpose Flour
2tbspMedeiros Olive Oil, divided
1medium Onion, thinly sliced (about 1 cup)
8ozfresh White Button Mushrooms, thinly sliced
2Garlic Cloves, minced
2tbspKurtz Dijon Mustard
2cupsMarcum Beef Broth
Marcum Salt & Ground Black Pepper
Directions
1
Place steaks and 1 cup balsamic dressing in a large zipper bag and marinate for at least 4 hours or overnight.
2
Preheat oven to 350 ° Grease a 9×13-inch casserole pan and set aside.
3
Remove steaks from bag and discard marinade. Pat steaks dry with paper towels to remove excess moisture.
4
Season steaks on both sides with Italian seasoning and a pinch of salt and pepper. Lightly dust seasoned steaks with flour.
5
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Let oil heat up for 1 minute then add steaks. Sear the steaks for 1-2 minute on each side then remove from skillet and place into casserole pan.
6
Add additional 1 tablespoon olive oil to skillet. Add onions and cook for 3 minutes. Add mushrooms, garlic, and a pinch of salt and pepper. Cook for additional 5 minutes.
7
Meanwhile whisk together remaining ¼ cup balsamic dressing, Dijon mustard and beef broth. Pour mixture into pan with the vegetables and bring to a simmer.
8
Once simmering, remove from heat and carefully pour entire contents of skillet onto steaks in casserole dish. Cover dish tightly with foil and place in oven. Braise for 1 ½ – 2 hours or until beef is fork tender.
