Round Steak: This rear section of the
steer is so named because it contains the round bone, or femur. Although the
muscles in the round are as hardworking as those in the chuck, meat from the
round is more tender because the muscles all run in one direction.
The round offers three of the leanest cuts of beef available: eye of round, top
round, and round tip.
The Select grade of these cuts has 4 to 5 grams of fat and less than 200
calories per 3 1/2-ounce serving, cooked and trimmed.
As roasts, these cuts can be roasted or braised; as steaks, they can be broiled
or panbroiled. Other cuts from this section include: boneless rump roast and
bottom round roast, which should be roasted or braised, and round steak, which
should be braised.
3 lbs. round steak
1 C. flour
1 C. beef broth
1 C. chopped onions
1 lb. mushrooms (optional)
salt and pepper
Cut the round steak up into 7-8 nice pieces, remove all fat. With a meat pounder
or I use a sandwich plate, pound meat after dipping the meat into the flour.
This will help tenderize it. Add a little salt and pepper.
In a large skillet add a little oil and add a few pieces at a time to brown on
both sides. Add pieces to a casserole dish and continue until all the meat has
been browned. Add the onions to the pan and brown a couple of minutes. Add
onions to casserole. Add broth to pan and scrape up any drippings that are on
the bottom of the pan and pour over meat. Salt and pepper to taste and put
casserole, covered in oven for 1 hour at 350°F.
Add mushrooms and continue to cook another 30 minutes until meat is tender.