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Round Steak

  • m
  • 6

DH went to market to buy a fat pig. Home again, home again jiggidy jig........

Seriously, the husband recently ventured into the grocery store and brought back a rather large supply of round steak, sliced fairly thinly.

Have never prepared round steak (or eaten it) as I always thought it would be kind of tough.

Any suggestions as to how to prepare this meat? I want to prepare something that makes him feel good about his grocery shopping!

Thanks!

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  1. Rouladen. Also the Italian equivalent, which for the life of me I can't think of... somebody please put me out of my misery... it's on the tip of my tongue... I swear the pot had nothing to do with this.

    In any case, you basically roll up the thin sliced rump with differnet ingredients inside, and braise. In the Italian case, you brase in red sauce to give the sauce great flavor.

    Rump is pretty tough - so braising type solutions are good. Rolling up thin sliced rump is a good solution. Here is a link to a Wolfgang Puck Rouladen recipe.

    Link: http://www.foodnetwork.com/food/recip...

    1 Reply
    1. I'd do either rouladen or chicken-fried. Either way, I'd pound it with a meat tenderizer first. Round is tough, all right, but it is possible to make something good out of it.

      Jim

      1. Many of my beef stir-fry recipes call for round steak.

        1. I use this cut for Swiss steak. Coat meat with flour and using the bottom of a measuring cup pound the flour into the beef. Sear in olive oil, put in a crock pot with with canned tomatoes and lots of fresh garlic. Throw in a little red or white wine.

          1. I use round steak for grillades and grits, a creole dish commonly served for brunch or late night breakfast.

            Cut into serving-size pieces (no larger than a few inches), and brown in at least 1/2 c. bacon grease and set aside. Make a very dark roux with the grease, then cook onions, celery, and peppers till wilted. Add crushed tomatoes, some wine, and seasonings, reduce, then add the meat back in and simmer for a couple hours. A bit of a process, yes, but it's sooo worth it. If you'd like a recipe with exact amounts, etc., let me know.

            Blue skies,
            Catherine