President Ford's Braised Eye Round Steak Recipe -
President Ford's Braised Eye Round Steak Recipe

President Ford's Braised Eye Round Steak

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


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

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2008

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 rest. So I figured I'd give it a try. I'm glad I did! First of all, I love the prep - it's very simple. I could sprinkle the seasonings on the meat on the cutting board, and saved myself the hassle of having to dirty more dishes. I'm a huge fan of cooked onions, and found two onions to be perfectly appropriate. I did let them cook a bit longer than 5 minutes. I used Merlot in place of Burgundy, and 2 cubes beef boullion dissolved in 1 cup water in place of the consomme (because that's what I had on hand). Still close enough to the original. I also left them to simmer a bit longer than it stated, just because I knew my meat was pretty tough in the first place. I took the first bite and almost melted. The beef WAS fork-tender! Delicious flavor all the way through. I removed the meat and onions, and added some cornstarch that I'd whisked into cold water, brought the liquids back to a simmer, and ended up with DIVINE gravy. All in all, an excellent meal that brought back fond memories of my childhood.

Most Helpful Critical Review
Mar 26, 2008

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 seemed to perk it up. This was okay, really just mediocre. We ate it, but no one was wowed. I don't think I'll be making it again. Sorry, but thanks for the post.

May 21, 2008

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 it simmer for 1.5 hours. I didn't want to "ruin" all the round steak that I got on a great sale today, so I hedged and only used enough for one meal. Too bad - would have loved to have enough for left-overs.

Jun 05, 2008

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!

May 10, 2012

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, please beat yourselves with a trivet. In fact, anyone who uses something other than the ingredients listed by a recipe and then gives a negative review, please know that your review is not very useful. This is a great recipe. Thank you for posting it.

Apr 20, 2008

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 was VERY VERY salty,so in the future I would completely cut out the season salt,and just stick with pepper and maybe a few shakes of garlic powder to give it a little kick of flavor. The end result was very tender and the sauce was good,just too salty.

Jul 04, 2008

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 wonderfull. I may have cooked it a little to high as the meat was a tat dry, nect time I will cook it a bit lower. We served it over egg noodles the first night and my hubby raved aboout the sauce. We had it over mashed potatoes the second night and it was just a s good. Don't waste your money on expensive burgandy. I used the P. Mason jug wine and it was great--even for my husband the wine snob. Be sure to use Consumme and NOT Boullion. Will use this again for another cut of meat or maybe a stew.

Aug 05, 2008

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 simmer and served with green beans and potatoes.


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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