Recipe information
Yield
serves 6 to 8
Ingredients
One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
Ground white pepper to taste
2
teaspoons olive oil
2
medium white onions, sliced
1 to 1
1/2 cups water
1
beef bouillon cube
Need to make a substitution?
Preparation
Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.