Easyroundsteak Recipes

16 BEST ROUND STEAK RECIPES

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Heat oil up in a cast iron or other heavy bottomed pan over medium-high until oil is shimmering.
• 3. While oil heats combine flour, salt, pepper, celery salt, garlic powder, onion salt, and dry mustard in a large flat bowl. Take tenderized steak and dredge both sides in the flour mixture, shake off any excess.
• 4. Once oil is heated, carefully lay the steaks one at a time and fry until meat is browned and crisp. Remove from the pan and place in a baking dish that has a fitting cover.
• 5. Top steak with sliced onion, garlic, water, and Worcestershire sauce. Cover and place in preheated oven for 2 to 2 ½ hours, until steak is tender. Remove the steaks and transfer to your serving dish.
• 6. Transfer liquids to a small pot and let simmer until slightly thickened. Add sour cream and mix. Pour over the steaks and serve.

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

TENDER ROUND STEAK

Steps:

• Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm. , In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top. , Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

EASY ROUND STEAK

Steps:

• Preheat oven to 275.
• Line a 9X13 baking pan with foil.
• Place meat in bottom of pan.
• Mix soup, dry soup mix, and ginger ale together in a small bowl.
• Pour soup mixture over meat.
• Bake in preheated oven for 4 hours, or until meat is tender and cooked through. (cooking the meat on such a low heat for a long period of time helps make it tender and fall apart).
• You can also make this in the crockpot -- just mix all the ingredients, pour in the crockpot, and cook on low for 7-8 hours, or until meat is tender depending on your individual crockpot's cooking time.
• Enjoy!

BAKED ROUND STEAK

Steps:

• Preheat oven 350 degrees.
• Dust steak chunks in flour that has been seasoned with salt and pepper or montreal steak seasoning.
• Brown steak chunks in oil in a skillet.
• Place steaks pieces in a 9 X 13 pan that has been sprayed with pam.
• In a small pot, bring soup, broth and mushrooms to a boil. Mix well and pour over steak -- Cover with foil and bake 2 hours or until steak is tender. Serve over mashed potatoes or buttered noodles.