At large Amish weddings, this dish has fed hundreds of guests for generations — beef round braised until fork-tender in rich onion gravy.
Ingredients
- 2 lbs beef round, seasoned flour for dredging
- 2 onions, sliced
- Beef stock, to braise
- Salt and pepper
Method
- Dredge beef in seasoned flour and brown well in a hot pan on all sides.
- Add sliced onions and enough stock to come partway up the meat.
- Cover and braise low and slow until fork-tender, 2 to 3 hours.
- Spoon the onion gravy generously over mashed potatoes to serve.
Braising takes a tough, affordable cut and turns it into something that tastes expensive through nothing more than patience and heat.
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