Tender Baked Bottom Round Steak(s) ~ added pic 8-29-13. I did this.1 -slice those steaks (2 LBs or so) into 2 inch strips, place in deep side casserole dish cover with 12 oz of heinz gravy and top with whole onion sliced, and mix it all up, cover it TIGHTLY, and let it cook at 350 degrees for 60 mins.Thats it, delicious.no forking it, no other seasoning needed, the heinz savory beef gravy does it all.hope you enjoy. Thanks for sharing this. :( I can slip in onion and diced tomatoes occasionally, but I cant sneak bell peppers for some reason lol With the onion and tomato its a texture thing, with the bell peppers its a texture and a taste thing with him? Overcooking can make your meat dry but undercooked meat can be quite chewy. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse The round steaks may come from several places on the Round, but today, we will get a better look on the top round steak cut. This is a great chuck steak … I paired it with loaded baked potatoes and sweet corn on the cob. My grocery store often has bottom round on sale. The oil is hot enough when the water sizzles. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready.For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF. Wow. Fill a large pie pan with 1 cup of flour, seasoned with salt and pepper, for each steak. ago...I would never cook bottom round steak any other way again. Bottom round steak and a few kitchen staples is comfort food. https://www.thespruceeats.com/tender-braised-swiss-steak-recipe-995291 The steaks are done when the internal temperature, as measured by a meat thermometer, is at least 145 F, or medium-rare. Let's start with the top round. Butter can be added to the frying oil to create a golden brown color on the steaks. I updated the link in the "what you need" section, I noticed it wasn't working.;). I've let it marinate longer and it seems more tender...Did I convince you to get some Everglades? I use it on all my meat! Crock pot round steak recipes are so easy. Round steak tend to be tough, so I like to smother-fry it -- cut into serving sized pieces, coat with seasoned flour, fry on both sides in an iron skillet, then make gravy from the drippings and return the cooked steak to the skillet. Your finished steak should be approximately ¼ - to ½-inch-thick from side to side and end-to-end. Cuts like filet mignon, ribeye and porterhouse steaks are easy to cook up nice and juicy. Sear on both sides, add can of sliced stewed tomatoes,put on stove, cook for 1/12 hours, turns out perfect everytime, don't forget to cover it, and use a meat hammer on this... Hi!That sounds good! I appreciate your suggestion!! Works like a charm, just makes the meat a little thinner. Round steaks are tough because the bundles of muscle fiber are held together by very tight bonds, which are hard for your teeth to get through. Did you like it?I bought the 5 lb. ;), Your welcome! I will never cook it any other way from now on. While the steak is cooking, add the sliced bell peppers and onions to a cast iron skillet and cook until translucent, about 20 minutes. I have a feeling you will like it! !Please share your results!Thanks for the comment! Made my arm happy!! The third side is flat and the side opposite it has level ridges spaced evenly across its face to break up tough meat fibers. This eye of round steak recipe teaches classic pan-searing techniques to cook tender steak. I've never seen it cut in slices, was it like a brisket or something? I recently found a way to prepare round steak that doesn’t include any of the above. I bet it will be good anyways!! A good everyday cut, boneless and lean. In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Everglades is a awesome seasoning, you can find it at Publix or on their website. Explore This Primal How's your arm? we used French onion soup instead of beef bullion and it tasted very good as well!! We think its yum! 6. Hi Diva!Ooooh! One of the best methods to cook this cut is to first tenderize it, then pan fry it. Thanks to you, I have pictures and good instructions.. I use it on chicken, steak, hamburgers, pork, soup, everything! Top with the mushrooms and onions. Roll steak in flour, salt and pepper. :). Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour in a plastic or paper bag. If you opt to cook it at a high temperature, you may end up with a well-browned outside, yet its inside may have a small part of the desired doneness since most are overcooked. They do shrink, a LOT! I'm going to try it! I put a cast iron frying pan in the oven at 500. Used your recipe last night with some minor modifications: ( I added some beef stew dry mix to the flour, seared it with olive oil, put in pan with four and beef stew mix on bottom, sprinkled dry stew mix on top of meat, cooked at 325 for first half hour, 350 next 10 minutes) My wife who has soft teeth was able to easily eat & chew and tasted great. When the oven is nice and hot, place the roast back in the oven. Bottom round comes from the “round“, the rear leg of the cow (www.certifiedangusbeef). If you are looking for a beautiful chunk of steak to put on a plate, round steak … The muscles in this area are used for movement, so the beef is leaner and less tender. Brown in electric skillet on 300 degrees. Add about 2 cups water; stir well. Just made this was awesome family loved it thanks for sharing the recipe! What is Bottom Round Steak. I'm not the only one who has to be a creative cook (or sneaky, whichever one lol)You can use Lowry's, that would be good also! butter in a heavy, cast-iron skillet and place over a medium-high heat. You sear in the oven by turning your oven up to 500 degrees. Using a dutch oven ( … That does sound good! used as a substitute for professional medical advice, How do you cook round steak to make it tender? It helps to produce quality beef. Keep lid on tight and don't lift unnecessarily, no need to turn steak and simmer 75-90 minutes until fork tender. Lay the steak flat in the seasoned flour, and press down firmly so that the steak picks up as much flour as possible. Brush a generous coat of olive oil on the bottom of a skillet, and place the skillet on a stove burner set to medium-high heat. Add the mushrooms and cook about ten minutes longer. The eye of round steak is easily overlooked because of its toughness. Round steak slow cooker recipe is so tender. One of the best methods to cook this cut is to first tenderize it, then pan fry it. Here's an inexpensive, super easy technique to change the dimension of texture and flavor of a normally, lean and tough piece of meat. yet! Let's start with the top round. Hello,Have you heard of a Jaccard meat tenderizer? I always used to cook these on the grill and they were a little on the tough side but they always tasted good! Tender Baked Bottom Round Steak(s) ~ added pic 8-29-13 Tender Baked Bottom Round Steak If you have any other ways to cook Bottom Round that makes it tender, please share with a comment and let us know! It is the best way to cook round steak. I used some Cajun seasoning, garlic powder, and turmeric (anti-inflammatory with little flavor so I put it on everything lol) I didn't have beef bouillon so i used chicken bullion instead. Then it's time to cut the meat into thin strips. tub? Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Tomato sauce sounds good as well, did you add any spices to it? The objective is to break the tough membranes in this cut of meat. Place the potatoes, onion, and carrots in slow cooker. Many cooks experiment with different marinades so that they can bring out different flavors of the beef cut. Test the oil to make certain it is hot enough by dripping a drop of water into the bottom of the skillet. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. This was AWESOME, fork tender and so yummy. If you opt to cook it at a high temperature, you may end up with a well-browned outside, yet its inside may have a small part of the desired doneness since most are overcooked. Then again, there is the beef round. :)I usually have to modify things myself, as I cook for a picky eater lol A little variation never hurts though!Thanks for your feedback! Bottom Round: One area is tougher than the other, and it’s usually divided into two smaller cuts — bottom round roast and rump roast (the end that comes to a point). Many people use it to cook roast beef, because — if you cook it medium rare and slice it into thin pieces — it can actually turn out alright. How long do you hammer it(or how much?Ps. Alternatively, you could use an overnight brine or marinade. I'm glad it turned out! So I'll wait until I get some of it before I try the recipe again. The floured steaks will create their own gravy without the mushroom soup, but the soup makes the gravy creamier. Sear Meat on both sides Once seared put it in a baking dish with the Broth and Minced Garlic. Hi JillPlease do!! It's cut from the heavily exercised muscle of the cow's hind leg. 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