ROUND STEAK & ONIONS
This is one of my favorite recipes. It takes a little longer to cook than some recipes, but is very worth it. The gravy you'll make is wonderful served over mashed potatoes.
Provided by gojenni714
Categories Steak
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut steak into four pieces.
- On a plate, mix salt, pepper, marjoram, and flour.
- Dredge steaks in flour.
- Pound mixture into steaks till steaks are about double in diameter and about 1/4" thick.
- In a heavy skillet, heat butter over medium heat. Add onions; saute 10 minutes or till golden brown.
- Lift out onions, set aside.
- Add steak to hot skillet.
- Brown over med-high heat.
- Add broth and onions.
- Cover and simmer over very low heat 1 hour or till tender.
- Remove steaks to warm platter.
- Stir sour cream into pan drippings.
- Whisk till smooth-- do not boil!
- Pour over steaks and serve.
"SWISS" ROUND STEAK WITH ONION GRAVY
We always called this "Salisbury Steak", but it does not have tomatoes. Comfort food at it's best...
Provided by papergoddess
Categories Steak
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
STEAK AND ONIONS
Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
ROUND STEAK AND GRAVY II
Super tender, use a thin cut of round steak for better flavor! Extremely tasty, as it makes its own gravy.
Provided by CAPKO
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 2h25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 11.5 g, Cholesterol 61 mg, Fat 11.1 g, Fiber 0.6 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 1183.4 mg, Sugar 4 g
EASY BALSAMIC BRAISED EYE OF ROUND STEAK
This simple beef eye of round recipe uses braising method to tenderize lean and tough meat, simmering with onions in a flavorful honey balsamic sauce. It's one of our favorite way to cook round steak.
Provided by Izzy
Categories Dinner
Number Of Ingredients 14
Steps:
- Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
- Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate.
- Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
- Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes per side until nicely browned.
- Pour in balsamic vinegar and beef broth, together with the sautéed onion.
- Add honey, onion powder, paprika and ginger powder.
- Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
- Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid.
- Serve immediately and drizzle the sauce on top.
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
SMOTHERED ROUND STEAK
Cooked low and slow, this easy Smothered Round Steak with mushroom and onion gravy turns an affordable cut of beef into a tender, flavorful meal.
Provided by Blair Lonergan
Categories Dinner
Time 3h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F.
- Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
- Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.
- Cover and bake for 2 ½ - 3 hours, or until the meat is tender. Check the steaks once or twice during the cooking process, adding more broth to the pan if necessary. You want about ½ - ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue baking.
- Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.
- To thicken the gravy, bring the liquid to a boil over medium-high heat. If you'd like even more gravy in your pan, you can add more beef broth at this time. Add about half of the cornstarch slurry, whisking until the mixture thickens. If you'd like a thicker gravy, add the remaining cornstarch slurry (I find that I don't usually need all of the cornstarch). To thin the gravy, add extra broth. Taste and season with salt and pepper, if necessary.
- Slice the steaks thinly against the grain. Spoon the gravy over top and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 318 kcal, Carbohydrate 7 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 605 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g
ROUND STEAK
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.
Nutrition Facts : Calories 209 calories, Fat 10g fat, Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate, Fiber 26g protein. Diabetic Exchanges, Protein 1 vegetable.
ROUND STEAK ON FOIL
Foiled again..!! The favorite part of this meal will be the easy clean-up. The foil holds the juices in while the soup mix flavors the meat. Great recipe for camping.
Provided by LtlPhyl 2
Categories Steak
Time 2h
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Place 1/2 package soup mix on foil. Place round steak on top of this.
- Sprinkle rest of soup mix on top of round steak.
- Seal foil completely over round steak, all around the edges too.
- Bake in 350 degree oven for 2 hours.
- Add mushrooms over top when serving if desired.
Nutrition Facts : Calories 21.3, Sodium 583.8, Carbohydrate 4.7, Fiber 0.5, Sugar 0.3, Protein 0.5
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.
ROUND STEAK IN THE CROCK POT
This Slow Cooker Round Steak uses the power of the crock pot to deliver tender steaks in a rich mushroom and onion gravy.
Provided by NeighborFood LLC
Categories Beef
Time 8h5m
Number Of Ingredients 7
Steps:
- Preheat the slow cooker while you prepare the rest of the ingredients.
- Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.
- Spread the remaining onions and mushrooms on top, then pour in the beef broth.
- Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 528 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 73 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 566 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ROUND STEAK WITH BEER AND ONION GRAVY
In my search for a new round steak recipe, I found this. The gravy is amazing! Beef round steak, slowly oven-braised in a seasoned beer and beef broth until fork-tender. Serve with mashed potatoes or egg noodles. I have made some minor revisions. Inspired by and Source: CooksRecipes.com
Provided by Chicagoland Chef du
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 588.6, Fat 35.9, SaturatedFat 14.4, Cholesterol 180.8, Sodium 992.4, Carbohydrate 10.3, Fiber 1.4, Sugar 3, Protein 50.4
SPICED STEAK WITH ROASTED POTATOES & ONIONS
Warm up with Spiced Steak with Roasted Potatoes & Onions! Nothing beats steak with roasted potatoes and onions when you add in some chipotle pepper heat.
Provided by My Food and Family
Categories Home
Time 1h39m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
- Heat oven to 425ºF. Combine potatoes, onions, garlic, oil and remaining black pepper. Place in shallow foil-lined pan. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
- Chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
- Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 min.
- Cut steak across the grain into thin slices. Serve with potatoes, onions and sour cream sauce.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
ONION AND PEPPER SMOTHERED ROUND STEAK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
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.
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