Yields 6 to 8 servings

1 1/2 teaspoons freshly
ground black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 1/2 pounds lean beef steaks, such as
round, 1/2 inch thick
3 slices bacon, cut into 1-inch squares
Peanut oil or lard, if needed
6 tablespoons flour
1 teaspoon salt
4 cups sliced onions
2 garlic cloves, chopped
1/2 teaspoon sugar
3 cups cold water or beef stock

Recommended equipment:
A 10-inch cast-iron skillet or enameled cast-iron sauté pan.

Combine the pepper, thyme, sage, salt and red pepper flakes in a bowl
and rub the steaks well all over with the mixture. Set aside to season for
at least 20 minutes, preferably overnight, covered, in the refrigerator.
Render the bacon in the skillet or sauté pan until it browns. Remove the bacon, drain, and set aside. If necessary add fat to the pan for browning
the steaks. Combine the flour and salt on a plate and dredge the steaks, reserving the remaining flour for thickening the gravy.
Over medium heat brown the beef well on each side and reserve the
steaks. Add the onions and garlic and sauté over low heat until tender. Sprinkle with the sugar and the remaining flour. Stir in well, raise heat to medium, and cook until golden. Add the water or stock slowly, stirring constantly. Return the steaks and bacon to the pan and simmer for 40 minutes or until very tender.
 

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