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Beef and Round Steak Recipes

Beef Pot Roast

So, I bought a chunk of beef called a butt roast. Little did realize that it is not a tender cut of beef. I followed standard procedure of braising, then putting in a pot with some potatoes, carrots and onions, and baked it about 3 hrs at 350°. It was not tender when it came out of the oven, and I wound up slicing it thinly, and slipping it into the juice in the bottom of the pot, and putting it back in the oven for another hour.

There's some pretty good recipes below for cooking a pot roast, and other dinner ideas, such as Beef Stroganoff, or a Steak and Rice Casserole.

I've cooked round steak before and sirloin roast too, but it seems most cuts of beef either need slow cooking for a long time, or being marinated to become tender.

Beef Strips

  • 4-5 lbs tenderized steak
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 cup chopped tomatoes
  • 1 Tblsp Worcestershire sauce
  • 1 Tblsp brown sugar
  • 1 tsp dry mustard
  • Dash salt and pepper

Cut steak into strips. Mix 1/2 cup flour, mustard, salt and pepper. Roll steak in flour mixture, brown in oil. Put in a 2 qt casserole. Mix the rest of the ingredients. Pour over steak and bake in oven at 350 for 1 hour.
Recipe from a SD Special Olympics Cookbook pg 7

Beef Parmiginni

  • 1 1/2 lb. round steak
  • 1 egg, beaten
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup cracker crumbs
  • 1/3 cup Wesson oil
  • 1 med. onion, minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sugar
  • 1/2 tsp. marjoram
  • 1 reg. size can tomato sauce
  • 1/2 lb. Mozzarella cheese

Cut steak into 6 or 8 pieces. Dip in egg, roll in mixture of Parmesan cheese and cracker crumbs. Heat oil in large skillet. Brown steak on both sides over medium heat until golden brown. Lay in shallow, wide, baking dish.

In skillet, cook onion over low heat until soft.

Stir in tomato sauce, salt, sugar, pepper, and marjoram. Boil 5 minutes, scraping browned bits from pan.

Pour most of sauce over meat, top with cheese slices and remaining sauce. Bake at 350 degrees about 1 hour, or until tender.
See the recipe: recipe for Beef Parmiginni

Roast Beef for a Crowd

roast beef
  • 10 lb. beef
  • 2 pkgs. carrots
  • 2 cups water
  • 1 lg. onion
  • 7 1/2 or 8 lbs. potatoes
  • salt and pepper to taste

Line roast pan with Reynolds Wrap put meat, potatoes, carrots and onions, salt and pepper, cook for about 3 hours at 350°.

Make gravy using 4 heaping tablespoons flour in cold water. Take vegetables from roast, bring liquid to a boil, and pour into the boiling liquid stirring constantly. Pour vegetables back into gravy and serve. Serves 25 people.
See the recipe: Roast Beef for a Crowd

Snappy BBQ Beef Sandwiches

  • 4 lb. beef chuck roast
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 4 cups chopped celery
  • 2 cups water
  • 1 cup chopped onion
  • 2 Tblsp. vinegar
  • 2 Tblsp. brown sugar
  • 1 Tblsp. Worcestershire
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt

Place beef in dutch oven. Combine remaining ingredients; pour over beef. Cover and bake at 350 degrees for 5 hours, turning beef occasionally. Shred beef with fork. Serve on rolls or buns. Yields about 24 servings.
See the recipe: Snappy BBQ Beef Sandwiches

Liver and Onions

  • 1 lb. sliced liver
  • 2 Tblsp. butter or margarine
  • 1 pkg. onion dry soup mix
  • 3 Tblsp. flour
  • 2 cups water
  • 2 Tblsp. chili sauce

Brown liver in butter, add soup mix and flour. Slowly stir in water and chili sauce. Cover. Cook over low heat 15 minutes or until liver is tender. Stir occasionally. Serve over rice. Makes 4 servings.
See the recipe: Liver and Onions

Corned Beef Stir-Up

  • 1 pkg. (7oz.) elbow macaroni
  • 3/4 cup water
  • 1/3 cup nonfat dry milk
  • 1 can (12oz.) corned beef, chopped
  • 1 cup shredded process American cheese
  • 1 can (10 1/2 oz.) condensed cream of celery soup
  • 2 Tblsp. instant minced onion
  • 1 tsp. onion salt
  • chopped green pepper and pimento

In saucepan, cook macaroni as directed on package; drain. In large skillet, mix water and milk. Stir in macaroni and remaining ingredients. Heat on grill over medium heat, stirring occasionally, until bubbly. Sprinkle with green pepper and pimento. % servings.
See the recipe: Corned Beef

Minute Steaks

  • 3 lbs. minute steaks
  • 1 can mushroom soup
  • 2 med. size onions
  • salt and pepper
  • flour(garlic salt, optional)
  • cooking oil or shortening

Salt and pepper steaks, roll in flour and brown in hot cooking oil or shortening. (Brown both sides.) Place steaks in roaster pan, pour mushroom soup (can use celery soup) over steak, slice onions on top of meat. Add enough water to nearly cover meat. Cover and cook in oven for 2 hours at 350 degrees (or until meat is done and gravy thick).
See the recipe: Minute Steaks

Savory Beef

  • 3 small onions, sliced
  • 3 Tblsp. shortening
  • 2 lbs. round steak
  • 3 Tblsp. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups boiling water
  • 2 Tblsp. vinegar
  • 1 Tblsp. catsup

Fry onions slowly in melted shortening until brown. Cut steak into serving pieces. Add to pan, increase heat and brown meat on both sides, mix flour with seasonings and sprinkle over meat. Add water, vinegar and catsup. Cover and simmer until meat is tender, about 2 hours. Makes 6 servings.
See the recipe: Savory Beef

Steak Rolls

  • 6 servings of round steak
  • salt, pepper, and flour
  • 1 1/2 cups sauerkraut
  • 1 1/2 cups tomatoes (fresh or canned)
  • 1 medium onion, chopped

Season and pound flour into steak. Roll up each piece of steak and fasten with toothpick. Brown rolls in shortening. Combine sauerkraut, onion and tomatoes. Pour over rolls of meat. Simmer 1 hour. Very good with mashed potatoes.

Variation: Can fill steak pieces with a favorite bread dressing prior to rolling them up for browning. If using dressing, eliminate the sauerkraut and tomatoes; use 1 can cream of mushroom soup diluted with 1/2 soup can of water. For seasoning add 1 tsp. Kitchen Bouquet.
See the recipe: Steak Rolls

Steak Casserole

  • Brown 1 lb. round steak cubed in flour, salt and pepper
  • Place 1 onion and 1 green pepper over this
  • 4 raw carrots sliced thick
  • 15 oz. can evaporated milk or half & half
  • 4 raw potatoes, sliced

Place in a 2 qt. casserole. Bake in a 350 oven for 2 1/2 to 3 hours.
See the recipe: Steak Casserole

Rice, Steak, and Mushroom Casserole

  • 1 lb. round steak, cubed
  • 1/2 cup raw rice
  • 1 cup mushrooms including liquid
  • 2 onions, chopped
  • 1/2 cup seasoned flour
  • 2 Tblsp. oil
  • 1 can green beans, including liquid

Shake meat in seasoned flour, brown in fat. Add rice, mushrooms, onions and green beans. Bake for 1 hour at 350 degrees; then add sour cream and additional liquid if necessary. Bake for additional 1/2 hour.
See the recipe: Rice, Steak, and Mushroom Casserole

Steak and Rice Casserole

  • 2 Tblsp. oil
  • 1 lb. cubed round steak
  • 1 1/2 cups sliced celery
  • 2 small onions, chopped
  • 1 cup raw rice
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 1/2 cans water
  • 2 to 3 Tblsp. soy sauce

Roll meat in flour and brown in oil. Stir in rest of ingredients. Mix well and pour into a 2 qt. baking dish. Bake uncovered for 1 to 1 1/2 hours in a 325 degree oven.
See the recipe: Steak and Rice Casserole

Round Steak and Rice

  • 2 Tblsp. shortening
  • 1 1/2 lbs. round steak
  • 2 cups tomato juice
  • 1 cup raw rice
  • 1 Tblsp. onion, chopped
  • Salt and pepper
  • 2 cups water

Heat shortening in large skillet. Add steak and brown lightly. Add onion and juice. Cover and simmer for 1 hour. Add water, rice and seasonings. Cover and simmer for 30 minutes or until rice is done.
See the recipe: Round Steak and Rice

Beef Stroganoff

  • 4 Tblsp. butter
  • 1 1/2 lbs. round steak (cubed)
  • 1/4 cup chopped onion
  • 1 clove garlic, chopped
  • 1 cup sour cream
  • 3/4 tsp. salt
  • 1 tsp. paprika
  • 1 large can mushrooms
  • Water and mushroom liquid to make 1 cup

Brown meat, then add other ingredients except sour cream. Cook 1 hour or until meat is tender. Then add sour cream and heat well for 10 minutes. If too thin, add 1 Tblsp. flour to thicken. Good with rice.
See the recipe: Beef Stroganoff

Boiled Beef with Onions

  • 1 1/2 lbs. boiled beef
  • 2 Tblsp. butter
  • 1 Tblsp. vinegar
  • 1 onion
  • 2 Tblsp. flour
  • 1 pinch of pepper
  • 1/2 cup meat stock
  • salt

Mince the onion. Simmer in butter until soft. Add flour and simmer until brown. To this add vinegar, salt, pepper and meat stock and let come to a boil. Cut the meat in slices and serve hot, with the onion sauce.
See the recipe: Pennsylvania Dutch Boiled Beef with Onions

Dinner Recipes

Food for Thought:
"A woman can throw out as much with a spoon as a man can bring in with a shovel."


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