Houzz Logo Print

What do YOU do with Round Steak?

13 years ago

I picked up my beef last Friday. The grilled T-bones on Saturday were wonderful!

Now, what would you do with Round Steak? I don't like it as "steak" per se. It's tougher than most. Sometimes I use it in soup or chili. I may use some for a batch of Mesquite Jerky, but I've got several small packages (Annie, FYI...hanging weight was only 317 for the whole thing! Very small, but well marbled!! Yahoo!)

I'd love to see your favorite recipes!


Comments (24)

  • sheshebop
    13 years ago

    I cut into small portions, pound it thin, dredge in flour, brown it, put in a roaster with 2 onions chopped up and a bunch of sliced mushrooms and some herbs and some beef broth, (Maybe 1-1-1/2 cups), and cook slow (300) for about 2-1/2 hours. The liquid makes a fine base for gravy. Hmmm. I know what we might be having for supper this week.

  • sally_grower
    13 years ago

    What I do is very similar to Sherry. I cut it into appropriate portions and pound it with a meat hammer or a heavy knife, but I pound lots of flour into the meat. I then brown it and add sliced onions and some water or beef stock, and cook it in an electric skillet for a couple of hours. Just let it simmer. I serve it with mashed potatoes. I made this the day that I went to the hospital to have my first baby, when I was just starting labor....fond memories! I was trying to hurry things along by staying busy! I think of that day every time I make this and it is one of our family favorites.

  • Related Discussions

    How do you properly steak tomato plants?


    Comments (11)
    I use 1/2 inch re-bar/re-rod cut to 6+ foot lengths. They are easy to put in and get out and will last many years. Available in 20 foot lengths at most building supply stores. I install my re-rods a couple days after planting and tie plant with nylon strips. After installing 6 re-rods two feet apart, I use a 14 foot re-rod about two feet off the ground connecting all re-rods and add another 14 footer about 5 feet off ground. I connect re-rods with wire designed for that purpose available at Home Depot. When plants are about four feet tall, I tie plastic coated clothes line wire to first rebar and weave the wire between all six rebars; pulling all plants into the middle. This clothes line is easy to work with, re-usable and available at Walmart. I like the green color. John
    ...See More

    What to do with Minute Steak?


    Comments (11)
    I always made swiss steaks with round steak, pounded with top of a coke bottle. That was back in the 60's and the way my mother taught me. Think minute steaks cooked as swiss steak would be tough, cause it has to cook a fair amt of time. My opinion only. Same thing with country fried steak. Again, my opinion only.
    ...See More

    Do you make chicken-fried steak?


    Comments (15)
    When I fry anything, I use self rising flour....or you could add a little bit of baking powder. The baking powder will make the crust lighter and crisper. I use flour...and an egg wash...and the meat that I use would either be cube steak or just tenderized round steak. That is my preferred way to fry anything...except chicken, I use buttermilk. I even fry oysters in flour now, since I don't like the grittiness of corn meal. Cracker meal is good for oysters though....also fish.
    ...See More

    How done do you like your steak?


    Comments (73)
    >>My Dad used to tell me to look for an animal that was "broad across the Porterhouse".>> Annie, that made me chuckle. I love a thick Porterhouse, but when I moved to CA, I found that 99.9% of folks here have absolutely idea of what that is. And when I did find (rarely) one, it was cut 3/4" thick, which barely qualifies as a breakfast steak where I come from. LOL! If you're traveling in Asia, unless you eat at really expensive places, don't ask for your meat to be rare or even pink. My upper-middle-class in-laws from HK always eat their meat medium-well or well-done. It took me almost a decade to get DH to slowly like his meat rare. When I asked him why his family prefers all their meat "dried up and dead", he retorted, "Because in HK when you buy meat it's from open-air butchers and there's flies all over it!" Okay, I conceded they had a good reason for their preferences......
    ...See More
  • annie1992
    13 years ago

    317 for the whole thing? How old was he? Actually, Hamilton Berger was a really big guy last year, my half hanging was about 400 pounds but his brother, the one I sold half of, was about 280 pounds hanging weight for half. This year's beef isn't going to be as big as Hamilton was, but next year's is a monster already. No absolutes in the beef business, LOL.

    The round steak? I use it for braciole, I make chop suey for Ashley by cutting up round, putting it into the pressure cooker and cooking it until it's tender, then thicken the broth, add soy sauce and a can of chop suey vegetables, serve with rice. She loves it, I could live without it, LOL.

    I've fixed it like Sherry describes and I use it for swiss steak. I've been known to use it for chili and vegetable soup too.

    Since I like my beef extremely rare, I've even grilled it and eaten it like any other steak, and used the leftovers for shepherd's pie or beef pot pie. If it's nicely marbled and cooked rare, it's not bad. Not Porterhouse, certainly, but not bad.


  • Terri_PacNW
    13 years ago

    I cube it for chili or stroganoff, strips for broccoli beef, or fajitas.

  • compumom
    13 years ago

    My mother always pounded the heck out of it, put it into her pressure cooker and made Swiss Steak. Somewhere i have the recipe. I'll dig it out later. I don't like that kind of meat now either, but in the old days, this used to be one of my favorites.

  • Bumblebeez SC Zone 7
    13 years ago

    Ditto...Swiss Steak.

  • pat_t
    13 years ago

    I make Rouladen. Easy, hearty, and always a family favorite.

  • hawk307
    13 years ago

    Do you want a Recipe and Photo tutorial for the ,
    Surf and Turf, 6 lb Bracioli Roast.

  • trixietx
    13 years ago

    I use it for chicken fried steak, smothered steak, swiss steak and sometimes for stroganoff, most of the time I use sirloin for stroganoff.

  • ann_t
    13 years ago

    Deanna, I make a version of "Salisbury Steak" using round steak. And a TEx-Mex steak and potato dish that I serve in flour tortillas.

    Home Cookin Chapter: Recipes From Thibeault's Table

    Salisbury Steak In Mushroom And Green Peppercorn Sauce

    What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies.

    2 Pounds of ground Sirloin
    1 onion finely chopped
    2 cloves of garlic minced
    2 Tablespoon chopped fresh parsley
    2 Teaspoon chopped fresh thyme
    1 Tablespoon of Worcestershire Sauce
    1 Tablespoon Dijon mustard
    Salt and Pepper to taste


    1/2 small onion chopped
    1 garlic clove minced
    1 Tablespoon green peppercorns
    Fresh Mushrooms sliced
    2 Tablespoons Flour
    Broth 2 to 3 cups (Beef or chicken)
    Pan drippings plus 1 to 2 tablespoons of butter or oil.

    Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands).
    Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer)

    Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan.

    Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks.

    Salisbury steak should be very tender and not have the texture of a just fried hamburger. Simmering the meat n the gravy also enhances the flavour of the sauce.
    Note: For something a little difference use round or sirloin steaks. Simmer until the meat is fork tender.


    Home Cookin Chapter: Recipes From Thibeault's Table

    Mexican Steak In flour Tortillas.

    Cut a round or sirloin steak into small cubes and mix with either homemade salsa or a bottle of picante sauce (the only time I buy or use this type of product) and add some extra chopped onion and some beef broth and simmer until tender. Serve spooned into flour tortillas, rolled and topped with some of the gravy, with a dollop of guacamole,
    some sour cream and some homemade salsa.

    Option: Add some cubed potatoes towards end of cooking time and simmer until tender.

  • diinohio
    13 years ago

    I make pepper steak using round steak

    No real recipe, just wing it.

    Cut thin slices of round steak and marinate in low sodium soy sauce for several hours or overnight.

    Slice onions and green peppers and saute in small amount of oil till softened. Remove peppers and onions to serving bowl, then saute round steak strips on high heat,(done in batches)and add to onions and peppers. De glaze the pan with 2 cups of water, make a slurry of cornstarch and water and add to pan stirring constantly till thickened. Pour over beef, peppers and onions. Serve with rice.


  • bcskye
    13 years ago

    Oh, I play lazy when I do round steak. Put it in the crockpot (using a liner) with an undiluted can of cream of mushroom soup. Eight hours later when I get home, we have the most melt-in-your-mouth beef with gravy. I mash potatoes and fix whatever other sides we might want. Like I said, its a lazy way to do it, not gourmet by any means, but really good.

  • lindac
    13 years ago

    Brown the cut up meat in an iron Dutch oven, with onions, peppers, mushrooms a bit of garlic, add about 1/2 a bottle of dry red wine....cook slowly a couple of hours, correct seasonings....and serve with noodles, or mashed potatoes or whatever.
    Linda C

  • Lars
    13 years ago

    I grind it into hamburger meat and generally make meatloaf with it, although Ann's Salisbury steak looks like a better option for the ground meat.

    I would never leave it as steak, although you can slice it very thinly and make a Thai or Vietnamese beef salad with it. I almost never cook beef since DB won't eat it.


  • dgkritch
    Original Author
    13 years ago

    Thank you ALL! I'm saving this whole thread as all the recipes sound wonderful. I haven't had Swiss Steak in years! My mom used to make it...probably with round steak...when I was a kid.

    Annie, "she" was a 14 month holstein. Long story, but we changed our mind about breeding so our one steer and 2 heifers all were butchered. We sold the extra.
    Lean, but still nicely marbled. Tender since they were so young, and the cutest lil' T-bones you ever saw!!! :-)


  • bunnyman
    13 years ago

    I like lean meat so round is a favorite. Makes good bbq sandwich meat. Boil it in tomato juice until it falls apart. After boiling the excess tomato juice makes excellent soup. The meat I work down with a potato masher then add bbq sauce. Just about as easy as it gets. I like mixing catsup, open pit, a-1, a dash of cayenne pepper, and a shot of jim beam for my bbq sauce.

    I had some people on the forum here that figured I'd get a rubber ball if I boiled a round roast. I got one and took pictures! Sorry about the huge size of the pics... my photo editor was not on my computer at the time... hmmm still ain't. As you can see it falls apart with a fork. This was a bottom round so I had a bit of tough fat to pick out... dog treat.



    I don't buy it as a steak but as 5lb roasts. To me it makes a decent roast... in a pan with veggies and a spoon of crushed garlic on top. Bake under tinfoil until the veggies are done. Alternate is to put the meat in a baking pan with tight tinfoil and bake overnight @180... which leaves it fully cooked but still pink in color!.

    Wrap a chunk in loose tinfoil with seasonings and grill it on a Weber with indirect heat. Lots of hickory chips on the coals! If you are brave a small handful of cracked pepper on the coals then get the lid back down quick... don't let that smoke get in your eye. A couple slices as roast, a couple sandwiches, and the rest drops in the chili pot. One of my cook on Sunday and eat 'till Thursday plans. I love a fresh slice buttered with a dab of a-1. Careful getting off the grill as the tinfoil often has a cup of hot juice. I have good arm strenth so I stab it with a big bbq fork and get into a baking pan for transport back to the kitchen. About the same dilema as beer can chicken.

    I was supposed to buy a short loin this week but now you have me thinking round.

    : )

  • annie1992
    13 years ago

    Yum, Lyra, that looks really good, lunch was a couple of hours ago.

    And fajitas.....

    Ah well. Too bad about the breeding program, Deanna, but you did get some good beef. Holstein, being milk cows, are pretty lean anyway. That's my only problem with eating them as beef, it takes twice as much food to get the same amount of weight as my fat and lazy Hereford beef, they're all geared for milk production!


  • seagrass_gw Cape Cod
    13 years ago

    Until I read this thread, I only bought thin pieces of round steak to slice and marinate for stir-fries but I'll be trying more recipes now!


  • brenda55
    13 years ago

    First request here for round, DH wants chicken fried stead, I also use it for stroganoff and I like to make swiss steak in the slow cooker, easy peazy, brown serviving size pieces in flour, dump a can of diced tomatoes, on top, a tsp sugar and 1/2 t. salt and a splash of Worchestshire. I like to carmelize onions before serving and put on top fo the steaks. I always use a meat cleaver to tenderize it when cooking with round steak, trim all fat.

    Speaking of CFS, we tried Lucy's Bakery which was on Man vs. Food. Don't recommend the CFS, unless you want a whole lot of batter and a very thin piece of meat, not to my liking at all. They were out of the 3 lb. cinammon roll, which they were in the process of making which smelled great, but 3 #'s, really $5.99! Serves 4.

    Enjoy your beef. Lucky you. I remember going to my DMIL's and her cooking was always so good and I one time asked her why her hamburgers were so much better than mine and she told me to look out her kitchen window (and you could see their cattle in the background). Made a world of difference.


  • dgkritch
    Original Author
    13 years ago

    Oh it definitely makes a difference!!

    Annie, we wintered them last year when they were little (read...not much hay!). Where I live the grass is very, VERY abundant (when nothing is grazing, the seed heads hit me in the face) so summer feed is free!

    We just didn't want to feed them all winter again, so instead, they'll feed us! I figure it's a good trade!

    I like the leaner dairy meat as long as it still gets finished properly!

    I have round steak out again! My freezer is so packed right now, I have to eat whatever is in front!!!!


  • hawk307
    13 years ago

    Deana: I won't be home til Monday. I'll post the Large Bracioli Roast for you.

    I just made the Italian Hamburgers and meatballs, with ground sirloin steak and pork.

    You can do the same with the Flank Steak.

    It's off the bottom by now but you can Google it.
    " Lou's Italian Hamburger and meatballs "


  • partst
    13 years ago

    Today they had round stake at VonÂs in Ca. for $1.29 a pound. Going to grind it up for winter meat loaf. I may go back and get some more after looking at the recipes here.


  • angelaid
    8 years ago

    Had to bring this to the top. I have five packages (2 steaks per package) of these babies in the freezer. Not my favorite cut. I have four steaks slow cooking in the crock pot now with Swiss Steak seasonings.

  • angelaid
    8 years ago

    I also have three packages labeled as "top round", what is the difference?

Gutterman Services Inc
Average rating: 4.9 out of 5 stars84 Reviews
Northern Virginia's Dedicated Roofing & Gutters Pros - Best of Houzz!