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President Ford's Braised Eye Round Steak


"Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes."
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1 h 25 m servings 342 cals
Original recipe yields 6 servings

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  1. Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
  2. Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 342 calories; 17.2 g fat; 10 g carbohydrates; 27.9 g protein; 71 mg cholesterol; 347 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 156
  1. 207 Ratings

Most helpful positive review

I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to...

Most helpful critical review

Both my daughter and I felt the braising liquid was thin-flavored and missing something. I added some Worchestershire sauce, minced garlic, salt and a bit more thyme to the sauce, and that seem...

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I was looking for a recipe for some cheap steaks I picked up, and found this one. I admit, the name caught my eye because I'm from Grand Rapids, same place President Ford grew up and was laid to...

This was very tender and flavorful. Five of my kids devoured it. I didn't have beef consume or red wine so I used water with about 3TBL worcestershire sauce and 1/4 cup balsamic vinegar. I let i...

DELICIOUS! Long slow simmering is key. Half way thru the simmering I added some quartered new potatoes and a splash more wine. What a wonderful gravy it made. I'll definately make this again!

This is a great recipe that uses a very under-appreciated, lean, affordable cut of beef. Those of you who used bullion instead of consume and then complained that the recipe was too salty, plea...

As the recipe states,this meat WAS fork tender,and I would make it again,but I didn't have any beef consomme so I used beef bouillon instead,and added a little worchester to the wine sauce. It w...

Rather than a dutch oven, I did this in my electric skillet on the counter. I added some ground pepper and a couple tablespoons of worchestershire sauce. It was delicious. The gravy was wonde...

Very good, the sauce was thin though... adding a roux next time along with some mushrooms... now that will be good. Great flavor and made the house smell great... I cooked for 2hrs at a low simm...

I grew up eating this and make it for my own family now. My gravy turns out perfect every time. However, I don't use wine or consomme. I use plain old beef broth. Also, I season the flour I'm ...

This was very yummy and simple which is nice for an easy week night dinner. I only had 1/2 an onion in the fridge so added 1 1/2 C. fresh sliced mushrooms )so it wouldn't lack substance with so...