BEEF BOTTOM ROUND STEAK RECIPES RECIPES

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THIN SLICED BEEF ROUND STEAK WITH SAUCE | JERNEJ KITCHEN



Thin Sliced Beef Round Steak with Sauce | Jernej Kitchen image

Thin Sliced Round Steak with Sauce is a delicious beef dinner recipe for incredibly tender and succulent beef steaks. Perfect Sunday family meal.

Provided by Jernej Kitchen

Total Time 150 minutes

Prep Time 10 minutes

Yield serves 4 people

Number Of Ingredients 11

1 kg (2 pounds) beef top round, cut into 0.5 cm (1/4-inch thickness)
70 g (1/2 cup) all-purpose flour
2 tbsp unsalted butter (for meat)
2 tbsp canola oil
80 ml (1/3 cup) red wine (Porto or Merlot)
2 tbsp unsalted butter (for sauce)
2 shallots
2 tbsp all-purpose flour
2 cloves of garlic
750 ml (3 cups) beef broth or water
1 sprig of thyme, 1 bay leaf

Steps:

  • Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
  • Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
  • Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.
  • While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.

Nutrition Facts : ServingSize 4, Calories 680, SugarContent 0.1 g, SodiumContent 172 mg, FatContent 38 g, SaturatedFatContent 15g, TransFatContent 0.4 g, CarbohydrateContent 5.2 g, FiberContent 0.2 g, ProteinContent 77 g, CholesterolContent 248 mg

ONION AND PEPPER SMOTHERED ROUND STEAK - FOOD NETWORK



Onion and Pepper Smothered Round Steak - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 5 cups beef and gravy, about 6 servings

Number Of Ingredients 20

1/2 teaspoon cayenne
2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
1/4 cup vegetable oil
3 tablespoons all-purpose flour
White rice, for serving, optional
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

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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