Round Steak With Beer And Onion Gravy Recipes

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

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.

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

"SWISS" ROUND STEAK WITH ONION GRAVY

Steps:

• Cut round steak into 6 serving size pieces.
• On a cutting board, dredge pieces with flour, salt and pepper.
• Pound flour into the meat with a meat mallet.
• Turn pieces, dredge, and pound until they can't hold any more flour.
• (This can be a messy process, so be warned!).
• In a large non-stick skillet, heat oil and brown steak pieces on both sides.
• Place in a covered casserole.
• Add onions and garlic to the skillet.
• Saute until onions are limp (5 minutes).
• Place onions and garlic over steak pieces in casserole dish.
• Add enough beef broth to barely cover meat.
• The flour from the meat will thicken the broth as it bakes and will make its own gravy.
• Bake at 300F for 2 hours or until fork-tender.
• Serve over noodles or mashed potatoes.

ROUND STEAK AND GRAVY II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Trim the fat from the steak, and cut into desired number of servings.
• In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
• Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

STEAK WITH BEER-BRAISED ONIONS

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
• Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
• Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

BRAISED ROUND STEAK WITH BEER

Steps:

• Cut round steak into serving size pieces.
• Brown cut up round steak and then add add all other ingredients.
• Simmer about 1 1/2 hours or until meat is tender. I sometimes add cut up potatoes in the last 45 minutes. You will have delicious gravy. If you want the gravy thicker use potato buds to thicken. It works great.

ROUND STEAK WITH BEER AND ONION GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Season steak with salt and pepper.
• You can cut into large pieces or slice into 1" wide strips.
• Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
• Brown steak on both sides; Set aside.
• Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
• Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
• Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
• Pour gravy over steak and onions. Top with sliced mushrooms.
• Cover and bake until tender, about 1 1/2 to 2 hours.
• Remove bay leaf before serving.
• Makes 4 servings.

ROUND STEAK IN BEER

Steps:

• flour steak then brown in oil in skillet.
• then place meat in a 2 quart casserole dish.
• in the skillet brown onion.
• stir in tomatoes, oregano, basil worcestershire sauce, beer salt and pepper.
• Bring to a boil for 1 minute.
• pour sauce over meat in casserole dish.
• bake covered in a 350 oven for 1 1/2 hours.

ROUND STEAK WITH BEER MARINADE FOR THE GRILL.

Steps:

• Note: you can use sugar in place of honey. The beer can be flat or fresh.
• Combine the beer, onion, pepper, soy sauce, honey, garlic and red pepper in a dish.
• Place the steak in and turn to marinate. Cover and marinate overnight or six hours at least.
• Drain and save the marinade. Boil the marinade for 2 to 3 minutes before spooning over the meat after grilling. DO NOT USE unless you boil it.
• Grill the meat for about 12 mins over charcoal or until done to your taste. Let stand for 10 minutes before cutting.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.