Tender Round Steak Food

4 WAYS TO MAKE ROUND STEAK TENDER - WIKIHOW

Steps:

• Sear the steak in a large Dutch oven. Place a Dutch oven over a high heat and add a splash of cooking oil. Once the oil begins to shimmer, add in your round steak and sear it on all sides until golden brown.You don't need to cook the meat at this point, you only need to add a crust and some color to the outside. Use a high heat to sear and a lower heat to braise.
• Remove the steak and deglaze the pan. Once the steak has browned on all sides, take it out of the pan and set aside. Pour in a little beef stock or red wine, just enough to cover the bottom of the pan, and stir with a wooden spoon. This will deglaze the pan, scraping up any delicious browned bits on the bottom to add to the flavor. Red wine, beef stock or even water will work when deglazing a pan. Choose something that you like the taste of. Red wine will add some extra richness, beef stock will complement the flavor of the meat, and water will let you add your own flavors. Try combining different liquids for a more complex flavor. If you want to add any vegetables to the meal, you should do so before deglazing the pan. Cut your vegetables into bite-sized pieces and cook them until soft and aromatic. Peppers, mushrooms, onion, and carrot would all make great additions,
• Add the steak back into the pot and add more liquid. Once the stock or wine has started bubbling slightly and you've lifted everything from the bottom of the pan, place the steak back in. Pour in some more beef stock, red wine or water until the steak is around half-covered. Add any aromatics you want to infuse with your steak at this point. Bay leaves, orange peel, or garlic could all be great additions.
• Bring the liquid to a boil and lower to a simmer. Keep an eye on the steak as the liquid around it heats up and begins to boil. Once it starts boiling, immediately lower the temperature to bring it down to a slight simmer. You can also leave your steak to simmer in the oven rather than on the stovetop. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 hours.
• Cook the round steak for around 2 hours. When the liquid is simmering, cover the steak and leave it to cook until it is tender. Perfectly braised meat should be easily pulled apart with two forks, referred to as being "fork-tender". Check your steak after around 1 hour to see if it is cooked. The time it takes to cook your round steak will vary based on the cut and how thick it is. After the first hour, check your steak every 30 minutes or so until it is done.
• Remove the meat from the liquid and serve. Use a pair of tongs or a wooden spoon to lift the meat out of the Dutch oven and onto a serving plate. Serve the steak immediately with fresh vegetables and mashed potato. For extra flavor, reduce the cooking liquid down further to turn it into a delicious sauce that can accompany your steak. Cook it over a high temperature until the sauce reduces, or add cornstarch to thicken it to your desired consistency.

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.

SPOON TENDER ROUND STEAK

Steps:

• Salt and pepper the steak, coat with flour, and then brown in skillet in olive oil on both sides.
• After all the steak is browned, put in a medium size pot with lid.
• Pour in the tomatoes you have crushed with the juice. Add all other ingredients, mix well. Add about 1/2 cup water and mix again.
• Bring to a boil and stir. Reduce heat and simmer for 1 to 11/2 hours until tender.
• Serve with rice.

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.

SLOW COOKER TENDER AND YUMMY ROUND STEAK

Steps:

• Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
• Cover, and cook on Low for 7 to 10 hours.

TENDER STEAK

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.

TENDER STEAK

Steps:

• In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.