Beefsteak Smothered in Onions

Filet Braise aux Oignons

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Round Steak
  • 6 Onions, Sliced Fine
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • 2 Tablespoonfuls of Vinegar
  • 2 Sprigs Each of Thyme and Bay Leaf
  • 3 Sprigs of Parsley
  • A Clove of Garlic
  • A Pint of Water
  • Pepper and Salt to Taste


Beat the round steak well with a rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the tablespoonful of lard in the deep frying pan and let it melt. Then lay in the sliced Onions, and over these the Beefsteak, which has been well seasoned with salt and pepper and dredged with the flour. Cover closely. Let it simmer over a hot fire for a few minutes and then turn the Steak on the other side. After three minutes, add two tablespoonfuls of vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the Beefsteak, letting the flour brown well, and keep the pot closely covered. When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.

Filets of Beef may be smothered in the same manner, only require no beating with the steak hammer.