ROUND STEAK IDEAS RECIPES
BEST FRIED ROUND STEAK RECIPE - HOW TO MAKE FRIED ROUND STEAK
Simple, easy to whip up in about 10 to 15 minutes, and so flavorful, this Fried Round Steak recipe is a must-try. Here's how to make the comfort food essential.
Provided by Ree Drummond
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Mix together flour, seasoned salt, and pepper. Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible. Add butter to pan right before frying. When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side. Remove to a paper towel-lined plate. Serve immediately. YUM.
ONION AND PEPPER SMOTHERED ROUND STEAK RECIPE | FOOD NET…
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
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.
More about "round steak ideas recipes"
FLANK STEAK MARINADE RECIPE - HOW TO GRILL OR ... - DELISH
A quick and easy marinade makes this Flank Steak unforgettable. All you need is 30 extra minutes to make that steak extra delish.
From delish.com
Reviews 4.8
Total Time 50 minutes
Category dairy-free, nut-free, dinner party, weeknight meals, dinner, grilled, meat
Cuisine American
From delish.com
Reviews 4.8
Total Time 50 minutes
Category dairy-free, nut-free, dinner party, weeknight meals, dinner, grilled, meat
Cuisine American
- In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there's soy sauce in the marinade) and pepper. To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.
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WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES
In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!
From jamieoliver.com
Total Time 4 hours 35 minutes
Calories 608 calories per serving
From jamieoliver.com
Total Time 4 hours 35 minutes
Calories 608 calories per serving
- Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
- Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
- Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
- Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
- Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
- For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
- Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
- Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
- Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
- Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
- Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.
See details
WARWICK DAVIS’ STEAK & STILTON PIE | JAMIE OLIVER RECIPES
In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I’m using chuck steak and brisket, cooked until dark and caramelized. Let quality wine clean the pan, then bubble away for maximum depth and deliciousness. What a treat!
From jamieoliver.com
Total Time 4 hours 35 minutes
Calories 608 calories per serving
From jamieoliver.com
Total Time 4 hours 35 minutes
Calories 608 calories per serving
- Slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.
- Drizzle 2 tablespoons of oil into a large pan on a medium heat, then brown the beef all over. Remove to a plate, leaving the pan on the heat.
- Peel and roughly chop the onions, carrots and celery. Add to the pan with the bay leaves and cook for 5 minutes, or until starting to soften, stirring occasionally. Remove to the plate with the meat.
- Meanwhile, peel the potatoes and chop into 1cm cubes. Pour the wine into the empty pan and leave it to reduce by half, then add the meat and softened veg back to the pan, along with the potatoes.
- Pour in the stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed. Once cooked, season to perfection and leave to cool.
- For the pastry, put the flour and a good pinch of sea salt into a food processor, cube and add the butter, then pulse until just combined. Pick and roughly chop the herb leaves, add to the processor with 100ml of ice-cold water, and pulse again until it forms a rough dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
- Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.
- Roll out two-thirds of the pastry on a clean flour-dusted surface to 2mm thick. Loosely roll it around the rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges.
- Spoon in two-thirds of the cooled filling (freeze the rest and serve as a stew another day). Crumble over the Stilton and brush the pastry edges with beaten egg.
- Roll out the remaining pastry so it’s slightly bigger than the tin and top the pie, crimping the edges to seal. Make a small incision in the centre so steam can escape. Use any spare pastry to decorate the pie, if you like.
- Eggwash the top, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot. Leave to stand for 30 minutes, then serve up. Delicious with creamy mash, extra gravy and steamed seasonal greens.
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STEAK & KIDNEY PUDDING RECIPE | BBC GOOD FOOD
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
From bbcgoodfood.com
Total Time 4 hours 40 minutes
Category Dinner, Main course
Cuisine British
Calories 904 calories per serving
From bbcgoodfood.com
Total Time 4 hours 40 minutes
Category Dinner, Main course
Cuisine British
Calories 904 calories per serving
- Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.
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A GOOD STEAK & KIDNEY PIE RECIPE | BBC GOOD FOOD
An old favourite - a traditional steak and kidney pie, comfort food at its best.
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dinner, Main course
Cuisine British
Calories 831 calories per serving
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dinner, Main course
Cuisine British
Calories 831 calories per serving
- Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.
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When it comes to a beef eye of round steak, the Crock Pot leads to a nicely tenderized roast. Cook it on its own or add beef broth and vegetables to make a yummy beef stew. Finishing Off a Round Roast Meal. We’ve covered common cooking methods for an eye of round roast. Now, here are some ideas for completing your meal. Recipe Ideas…
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Jan 13, 2022 · Or get creative with the steakhouse pizza for a fun twist. And, if you happen to have leftover steak, you can use it for all sorts of fun ideas—like a hearty steak salad or the steak sandwiches with wasabi cream sauce. Either way, this collection of steak recipes …
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