On Friday night, I was looking for an easy, fulfilling supper I could make for us that wouldn’t yield too much (if anything) in the way of leftovers (my hubby has a hearty appetite, remember) and that I wouldn’t have to fuss with too much.
In the grocery store that day, they had a couple of nice looking round steaks reduced for sale, so I snagged a couple of them — one for the freezer and one for our supper.
Round steak is a lean cut of beef that, despite its name, is usually cut in a square or rectangular shape. 😉 While leaner = healthier, it also means that if you don’t treat it properly, you’ll end up with a tough, chewy meal. Slow cooking with liquid is often what is called for with this cut, which will result in a fork-tender meal.
Round steak is what I use when I make Swiss steak (I’ll address that separately in a post at some point in the future), but that’s not what I was wanting for supper that night. So I decided to try a dish inspired from my Better Homes & Garden Recipe card file for what they called Ranch Round Steak. In our house, we’re dubbing my take on it as Comfort Steak, because when hubby sat down and took his first bite, he said, happily, “What is this? This is a plate of comfort!!” 🙂
This is an easy, no-fuss recipe — you just need to allow the meat time to simmer until tender.
This meal is one of those that is yummy year ’round — hearty enough to be comforting in the fall or winter, but because it’s a stove-top meal, it doesn’t heat up your kitchen. When I make this in the cooler weather (and believe me, hubby and I both enjoyed it so much that it is going to become a regular in our menu), I think I’ll round it out with some homemade rolls or biscuits (the savory bread, not the sweet kind we in the States refer to as cookies!) so that I can have the oven heat the kitchen up a bit. I served it with some mashed potatoes and turnip greens. I think it would also be tasty with egg noodles or even with rice, but hubby thinks the mashed potatoes are the way to go. 🙂
The recipe below makes four servings (but will serve fewer folks if you’re feeding a hearty appetite); you can easily double it for more people.
Comfort Steak (Serves 4)
- 1 1/2 pounds round steak
- 2 to 4 tablespoons of flour, seasoned to taste with onion powder, garlic powder, barest whisper of seasoned salt, paprika, and coarse ground black pepper
- Splash of oil (canola or olive)
- 1 3/4 to 2 cups (or one 15 ounce can) reduced sodium beef broth or beef stock (or water and beef bouillon)
- Splash of Worcestershire to taste
- Cut steak into 4 serving pieces, trimming away excess fat, if any. Lightly dredge both sides in seasoned flour.
- Heat a large, non-stick skillet with a drizzle of oil over medium high heat. Brown steaks on both sides.
- Pour in beef broth/stock and a splash or two of Worcestershire to taste.
- Bring to a boil, then reduce to a simmer. Cook, covered (cocking lid partway through the cooking time, if reducing the liquid further is desired or needed) stirring occasionally, until steaks are tender, 1 1/4 to 1 1/2 hours.
- If desired, thicken remaining liquid as you would for gravy.
It smells — and tastes! — so yummy, that you’ll be dancing around your kitchen singing “It’s Hip to Be Square” — I promise! (Go on, give it a listen — you know you want to!)