I’m a stay-at-home mom, I do not contribute to our household in any consistent monetary way. Therefore, I attempt to cut costs when possible.

I’ve been doing pretty decent all around, except for the grocery bill. Buying groceries is probably one of the highest bills we have, but I’m not taking all the blame! These people are picky!! 😉

I’ve started to look at the “manager special” section when I go shopping. Sometimes I can find great deals, I just either have to prepare the food soon or freeze it, not too big of a deal. Sometimes I just pick up cheaper cuts of meat to try.

Last week when I went shopping, I picked up six small eye of round steaks. Never have I prepared them, I’m not entirely sure if I’ve even eaten them. But at about a dollar a steak, I’ll try it!

A lot of the things I read about them online sort of worried me. I was afraid that it would be a tasteless, tough to eat cut. I was starting to get worried that I picked up something no one would eat.

I found a recipe by Paula Deen, tweaked it a bit, and it was delicious! Both my boys ate dinner without fuss! I pair the steaks with brown rice that I boiled in beef broth, sauteed mushrooms and onions, and fresh bell peppers. It was simple, but tasty. Better yet, it was inexpensive.

In the original recipe, you’re supposed to let the meat marinade for 24-hours or overnight. I was unprepared for this. I actually only let mine marinade for maybe 30 minutes, maybe. However long it took me to wash and prepare my produce.


  • 1 cup Bourbon
  • 1 cup vegetable oil
  • 1/2 cup beef broth
  • 1 package Italian dressing seasoning
  • Salt & pepper to taste
  • Eye of round steak (I had about 3 or 4 pounds)


  1. Preheat oven to 325°f
  2. Combine bourbon, vegetable oil, broth, and Italian dressing seasoning in a gallon zip top bag; place in fridge for about 30 minutes
  3. Remove meat from marinade, blot dry
  4. Salt & pepper both sides of steak to taste
  5. Place in a shallow baking dish
  6. Roast in oven until meat thermometer registers desired done-ness (about 20 minutes or so for medium rare)