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Round Steak, Grandma’s and Mom’s Way


I am a beef lover, my favorite meat!





While growing up on the farm, beef was the best, and there was never a shortage of it.  Mom even canned it for making mince meat pies and so forth.  

My mother and grandmother prepared round steak this way so I carry on the tradition and do it the same way. 

Since round steak is not the tenderest of cuts, I learned from Mom that the easy way of helping it out is to have the butcher tenderize first before cooking it.  Or, do it the old fashioned way with a mallet.  

Actually, I have used a saucer edge to tenderize it many times, just like Grandma did, and that works just fine.  Then a coating of flour, followed by searing the meat in the skillet, finishing in the oven.


I love this dish and it reeks of comfort food to me.  The round steak is so tender you won’t need a knife.  

Serve it with buttery, creamy mashed potatoes and a vegetable for a delectable dinner!


Round Steak in Gravy

Ingredients:

2 pounds round steak
¼ cup flour, or more
2 or 3 tablespoons shortening
Salt and pepper
Water

Method:
Preheat oven to 350 degrees.
Tenderize round steak.
Cut into serving size portions.
Dredge both sides of meat in flour.
Melt shortening in large skillet.
Brown beef over medium heat, a few slices at a time, turning once.
Sprinkle with salt and pepper.
Arrange all of meat in skillet, cover with water and lid.
Place skillet in oven and bake for 1 to 1½ hours until tender, adding a little  water if too thick.
Place meat on serving platter.
Heat remaining gravy to boiling, adding a little flour if needed, stirring constantly.
Pour gravy over meat or in a gravy boat.

It cuts like butter and is sooooo meaty delicious! 


ENJOY!!!



Comments

  1. Pam, Round steak was my very favorite meal that my mom made. She would always ask me what I wanted for my birthday dinner even though she already knew what the answer would be. My mouth is watering just thinking about her round steak with the great gravy that would come from it served with mashed potatoes and of course applesauce (ha ha). She made it in a heavy iron skillet which I think she had from the early 50's. I now have the skillet but the round steak just doesn't taste the same when I make it. My mom could make the greatest gravy from anything and although I watched & helped her hundreds of times I just don't have the touch. I have gravy anxiety every Thanksgiving dinner!

    ReplyDelete
  2. Vicki: Got to love that applesauce; Bill does (esp. with potato pancakes) and the "boys" do too! Your Mom must have learned round steak from Grandma and it's one of the best meals ever but, for your birthday? :-)

    I have Mom's iron skillet also and value it! My mom always told me to scald the gravy and that is the truth: get it with a ferocious boil, don't add too much water and sometimes I let it boil for 3 or 4 minutes. I can make some awesome gravy! Just ask Bill!

    You have the same anxiety I had when watching Mom make a pie crust. I just didn't get it (until Aunt Ruth, of all people, intercepted!

    I, myself also have mashed potato anxiety at Thanksgiving! That's why the last couple of years I have bought Bob Evans mashed potatoes and passed them off, hoping no one saw the containers! I don't think they have, until they read this!

    Oh, the memories! Love it and love you!

    ReplyDelete
  3. Y'know Pam, I love round steak, but haven't bought or made any in decades! I could never get it tender enough. My mom always made it, and it was a special treat back in the day...you've given me hope that it can indeed be tender, and served up with a pile of mashed 'taters. Comforting, filling, and doggone it, men just like it! He hee~

    ReplyDelete
  4. Yeah, you're right about it being a man's food! It makes them drool when they smell it in the oven cooking!

    I hope you get your iron skillet out and give it a try. It's truly very tender and you will love it and it makes yummy gravy for your 'taters too!

    Have a great evening!

    ReplyDelete

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