Round Steak

[RyJ Smoker]

hmmmm, yeah, same people that think rachel ray is a chef!okemyeye

Even SHE admits she's not a 'chef' :tiphat:


Jeffrey L.

 

[Boppa-Wasch]

Even SHE admits she's not a 'chef' :tiphat:


Jeffrey L.

She's a real HOTTIE!!!!!!!:thumbsup:

 

[aquarich]

Give me Giada and you can have the rest!!

 

[kockroach]

Give me Giada and you can have the rest!!

Mmmmm, Giada

 

[Fox]

David, we slice them thin and use them for fajitas or Mongolian beef.

 

[hdroadglide]

Give me Giada and you can have the rest!!

Mmmmm, Giada

is it a coincidence that giada and round steak come up in the same conversation???

 

[xddco]

The round steak. Add one can of cream of mushroom soup and dried onion soup mix in a crock pot for eight hours with a little water. Makes a great tender meat and gravy for potatoes. 5 out of 5 firefighter recommended

Substitute a decent cabernet for the water and try the above.....

now I'm hungry!

 

[cmhicksusmc]

a quick sear still mooing and bloody!

 

[amsgpwarrior]

Cut them into thin strips and stir fry with ginger and vegetables and oyster sauce. Or if you got access to thai holy basil (i grow it), stir fry the meat with bell peppers, mushrooms, and bok choy with thinned oyster sauce and thai holy basil.

Or tenderize (pound the shit out of it), season it good, dredge it in egg wash and flower (or seasoned bread crumbs) and pan fry that sucker.

Cut into thin strips and cook like beef stroganoff.

Beat it out lightly and marinade with lemongrass and grill it and eat it with salad and white rice. (Could make nuoc cham sauce to accompany it)

Could pound out thin and make beef roulade with it.

Just a few suggestions,.......

 

[amsgpwarrior]

Damn you, Rich.......was reading all of the comments before posting, hoping no one mentioned this.

REAL chicken fried steak is made with this cut of meat. Tenderize the HELL out of it, drop in an egg wash, flour (seasoned to your liking), back to the egg wash, then back to the flour. Get it coated nicely, shake off the excess, then drop in 350* oil for approximately 12 minutes. Will be AMAZING!

As for a gravy, you want to go with a white sauce. I'd just look up a recipe online for it. It's pretty simple, but many ways to do it. Chicken fried steak has a white gravy, and country fried steak has brown.

Let us know whatever it is you decide to do and please post pix along with the recipe!

Your friend and brother,


Jeffrey L.

Probably the only difference in the two gravies is what is used as the base of the gravy. Here in the south we use bacon grease to mix with flour to make a roux and then add cream/milk. This makes the gravy brown. Some even use coffee ground and flour to make the gravy with cream/milk to make red-eye gravy. Cooked up morning sausage with the grease works really well too.

White gravy is usually just straight up flour and milk/cream with sea salt and black pepper.

I prefer cutting up a jalapeno (w/ seeds) and tossing it into the bacon grease and making brown gravy that way and mixing cajun spice to the flour mixture to make a spicy brown gravy that goes atop chicken fried steak.

 

[nhateL]

Uhhhmm.. wish I have some idea.

 

[cartisdm]

I like the suggestions about the country fried usage of the round steak. My absolute favorite side to go along all prepared steaks is to quickly blanch some fresh green beans (40 seconds max) in boiling water, strain, then quickly toss in your hot pan used for the steak. Sprinkle a little salt and olive oil while you sear them for about another 40 seconds then go directly to your plate!

If I happen to be cooking outside on the grill, I just cut the blanching and cooking time down on the green beans then made a bag out of aluminum foil and store them on the top rack of the grill until my steak is done. Enjoy!