Ever wondered what to do with round steak? It's often on sale but is a tough cut of meat. Unless first run through a tenderizer, to make what's known as Cube Steak, it has to be simmered for a long time to make it tender.
I have had this recipe for about 40 years and have cooked it often. It's a great inexpensive dish to serve to a crowd or to make for just two people. I have both doubled it and reduced it by half, like I did today. It's also a flexible recipe as you will see when you read how I made it.
My original recipe called for the following ingredients.
- 1 1/2 pounds round steak
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shortening
- 8 ounce can tomatoes
- 1 3/4 cup water
- 1/2 cup chopped onion
- 1 small clove garlic, minced
- 1 Tablespoon beef flavored gravy base
- 1 1/2 Tablespoon Worcestershire Sauce
- 2 large green peppers
Here are substitutions I have successfully used over the years.
- cooking oil instead of shortening
- frozen mixed blend of red, yellow, and green peppers and onions instead of fresh vegetables.
- garlic powder instead of fresh garlic
- 1 beef bouillon cube instead of gravy base
Here is what I did.
Assemble your ingredients. I was out of fresh garlic and fresh peppers so I substituted garlic powder and frozen veggie blend.
Cut beef into 1/2 inch strips.
Coat with flour, salt, and pepper mixture
Brown in oil or shortening. Add juice drained from tomatoes, water, onion, garlic, and beef gravy base. Cover and simmer 1 1/4 to 1 1/2 hours. Add Worcestershire Sauce and peppers cut into strips. Cover and simmer another 5 minutes. Add cut up tomatoes and cook another 5 minutes. Serve over or with rice.
- Cut beef into 1/2 inch strips.
- Coat with mixture of flour, salt, and pepper.
- In large skillet brown steak strips in shortening or oil.
- Drain tomatoes reserved liquid.
- Add liquid, water, onion, garlic, and beef flavored gravy base to meat.
- Cover and simmer 1 1/4 to 1 1/2 hours or until meat is tender.
- Uncover and stir in Worcestershire Sauce.
- Seed peppers and cut into strips and add to meat.
- Cover and simmer for 5 minutes.
- If gravy is too thin combine 1 to 2 Tablespoons flour with equal amounts of cold water and stir into sauce. Cook and stir until thickened and bubbly.
- Cut up tomatoes and add. Cook another 5 minutes.
- Serve with hot cooked rice.
Enjoy! As always, I welcome your comments. ♥