View Full Version : How long for a 4 lb roundsteak?!
09-19-2011, 09:57 AM
I have bad, bad luck with Round Steak. I have never cooked one on the stove or in the oven that didn't turn out like leather. I generally just stay away from this cut altogether... but my husband is a different story and brought one home.
I have a four pound boneless round steak about 1" thick. I want to put it in my Dutch Oven with canned tomatoes, onions, green and red peppers and let it go most of the day. Any idea how long I would cook this thing? It's not well marbled so I'm not sure how long to cook per pound. I am also not sure if I should be adding broth or just let the tomato liquid stand alone?
I plan on cutting into serving size pieces, browning on the stove on both sides, then tucking them into the Dutch Oven with the tomatoes and peppers. Any thoughts?
09-19-2011, 12:33 PM
Here is the recipe I have been using for decades. I got it from a family that I babysat for as a teenager. We still enjoy it.
Not all groceries carry round steak these days. I get it at the Super Target; they carry very good beef, by the way.
I also have a crockpot recipe for round steak around here somewhere.
Baked Round Steak
Preheat oven to 350 degrees.
2 lbs. round steak, 1/2” to 1” thick, cut into serving pieces
1/2 clove garlic
salt and pepper (*I use Kosher)
1/4 cup flour
3 tablespoons cooking oil
2 – 8 ounce cans tomato sauce
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon ground thyme (or 1/2 tsp. dried thyme)
1/4 teaspoon sugar
1 large onion, sliced, separated into rings
1 green pepper, cut into rings
Rub meat with garlic, sprinkle with salt and pepper. Pat flour into steaks. Heat oil in skillet, brown steak. Remove steak and place in casserole. Mix tomato sauce, water, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf, thyme and sugar. Pour over meat. Lay onion and green pepper rings on top. Cover.
Bake 2 hours at 350 degrees, or until meat is tender. Remove bay leaf.
Serve with mashed potatoes or rice.
Notes: This recipe called for ground thyme (this was before dried herbs were much in use). I now use the dried thyme and like it better. You could use fresh, too.
I also have been known to toss in an extra half can of tomato sauce if I have it; DH likes a lot of gravy!
09-19-2011, 12:38 PM
Jewel, I just noticed your round steak is 1" thick. (Usually the type I buy is only about 1/2 inch thick.) I think yours make take a bit longer than 2 hours - maybe 2-1/2?
The amount doesn't matter, if you're cutting it into serving pieces before cooking.
09-19-2011, 02:01 PM
Yup...this is one big hunk 'o beef. :o Normally I love big roasts cooked all day in my dutch oven, but because this is a round steak and has very little fat or marbling, I was nervous about how long to cook. Thank you again!
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