Round Steak, Grandma’s and Mom’s Way

in , , on Wednesday, October 26, 2011





I am a beef lover, my favorite meat!  I grew up with my grandmother and mother preparing round steak this way so I carry on the tradition and do it this way also. 

Since round steak is not the tenderest of cuts, I learned from Mom that the easy way of helping it out is to have the butcher tenderize first before cooking it.  Or, do it the old fashioned way with a mallet.  Actually, I have used a saucer to tenderize it many times, just like Grandma did, and that works just fine.  Then the meat is floured and seared fast in the skillet, to be followed up with roasting in the oven.

I love this dish and it reeks of comfort food to me.  The round steak is so tender you won’t need a knife.  Serve it with buttery, creamy mashed potatoes and a vegetable for a delectable dinner!


Round Steak in Gravy

Ingredients:

2 pounds round steak
¼ cup flour, or more
2 or 3 tablespoons shortening
Salt and pepper
Water

Method:

Tenderize round steak.
Cut into serving size portions.
Place flour on plate and coat each side of meat with it.
Melt shortening in large skillet.
Brown meat over medium heat, a few slices at a time, turning once.
Sprinkle with salt and pepper.
Arrange all of meat in skillet.
Cover meat with water.
Set oven at 350 degrees.
Place lid on skillet.
Place skillet in oven and bake for 1 to 1½ hours until tender, adding a little  water if too thick.
Place meat on serving platter.
Heat remaining gravy to boiling, adding a little flour if needed.  Stir constantly.
Pour gravy over meat or in a gravy boat.

It cuts like butter and is sooooo meaty delicious! 


ENJOY!!!





This entry was posted on Wednesday, October 26, 2011 at 6:25 AM and is filed under , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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