Runderlapjes (Dutch Steak)
2 lbs. round steak, cut in 4 slices
Salt (gourmet is yummy)
Freshly ground pepper
½ c. butter (the real stuff)
2 medium red onions, sliced
2 tbs. white wine vinegar
2 tsp. prepared mustard, any flavor
½ c. water
1 bay leaf
1 to 2 tsp. whole cloves
1 to 2 tsp. peppercorns
Score the meat and rub with salt and pepper. In a large frying pan, using half the butter, brown meat thoroughly on both sides. In another frying pan, using the rest of the butter, fry onions on medium heat till transparent. Mix vinegar, mustard, and water, add to onions. Stir; pour over meat, scraping to loosen any particles on pan. Add spices. Cover and simmer 2 hours or till very tender, turning and scraping every half-hour. Add a bit of water if sauce begins to dry out.
Serve meat on heated platter with boiled or mashed potatoes. Sauce can be strained and thickened with a bit of flour to create gravy. Garnish with a red cabbage salad.
