Knowing how to cook round steak is very important if you want the good taste of steak but are living on a grocery budget.
The round section is part of the beef rump and consists of the Swiss steak and the round steak. It is the toughest and least expensive of the steaks. It can be the most flavorful if prepared correctly.
Although round steak and Swiss steak come from the same part of the beef, there is a difference in the way I cook them. I have the round steak cut about ¾ inch thick. I pound it out to tenderize, coat with flour, season with salt and pepper and brown in a little fat. Then I add a little water, cover with a lid and simmer on top of stove until tender. The Swiss steak is usually 2 inches thick. I will coat it with flour, season and brown. Then I add a little liquid and place in oven to bake until tender.
Mix salt and pepper with the flour. Pound the mixture into the meat on both sides. Brown the meat in hot oil on both sides in a heavy pan. Top with the onions and green peppers. Mix together the soup and water until smooth. Pour mixture over the meat and vegetables. Cover with a lid and simmer until the steak is tender. (Low for 1 to 1 ½ hours- you may need to add more water)
Mix flour and seasonings together. Rub mixture into both sides of the steak. Brown on both sides in the hot oil. Add the onions and garlic to the top of the steak. Mix the water with the chili sauce and pour over the meat and vegetables. Cover tightly and place in a preheated oven at 325F degrees. Bake for about 2 hours or until the steak is very tender.
HOW TO COOK ROUND STEAK IN OVEN
Lay steak out flat and season with salt and pepper.
Spread with mustard then with barbeque sauce.
Arrange cheese slices to cover meat; roll up like jelly roll.
Secure roll with toothpicks and place in casserole dish.
Cover and bake at 325F degrees for 60 to 90 minutes until tender.