Baking Round Steak

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Round steak can be tough because it comes from the muscled rear part of the cow. For this reason, moist heat applied over a period of time is a round steak’s preferred baking method as it helps keep the meat as tender as possible. When baking a round steak, the oven should be kept at a moderate temperature and the cooking time should be long to maintain the meat’s tenderness and bring out its flavors. Following a few general principles will make this meat delicious.

Prepare for Baking

Cut the 1 – 1 1/2 lb. round steak into uniform bite sized cubes. Cutting the meat into these smaller sections before baking will help maintain tenderness as they will cook faster. Searing the round steak before baking will help lock in the juices. This will involve cooking it briefly on medium high heat on both sides until it is brown. Searing is good for tough cuts of meat because it locks in the juices.

Try Mushroom Sauce

Once the meat has been prepared, add salt, pepper and seasoning spice to taste. Add an 8 oz. can of mushroom soup mixed with an equal quantity of beef consume. Bake on low heat for about 1 1/2 to 2 hours in a moderate oven, at about 350 degrees Fahrenheit to allow the soup mixture to penetrate the meat and maintain the meat’s tenderness. After about 2 hours, you can add small, new potatoes. Serve with a sprig of parsley, if desired.

Add Hot Sauce

Season the prepared meat with salt and pepper and a dash of hot sauce. Chop onion and green pepper into little uniform cubes (Here are some great onion choppers for you!). Taking the extra time to chop uniformly will add significantly to the look of the finished product. Caramelize the onions and green peppers by cooking in a skillet with 1 tbsp. olive oil on medium high heat with minimal stirring. (Here’s some olive oil dispensers you may like)

They will turn a nice shade of golden brown. Put the round steak, onions and green peppers into your baking dish. Add 2 – 8 oz. cans of diced tomatoes. Cook at 350 degrees Fahrenheit for 1 1/2 to 2 hours.

Roast the Steak

Roasting is baking meat uncovered in an oven – you can also use the best roaster oven! If you are careful, you can roast a round steak to bring out a delicious flavor. Salt and flour the 1 1/2-lb steaks. Rub with sage. Sear on high heat with olive oil in the pan. Chop 1 onion and 3 stalks of celery, 2 beefsteak tomatoes and 3 kohlrabi’s. Put the meat and vegetables into a roasting pan, which is a deep oven safe baking dish, usually made from aluminum to disperse heat. Add one 8 oz. can of clam chowder. Cook at 350 degrees Fahrenheit until tender, usually 11/2 to 2 hours.

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