Beef Top Round Steak Recipes!?

Question

Okay, i have a beef top round steak. Its a huge piece of meat.

Any recipes or ideas as to how to cook it or do with it?

Answer 1

I cut the round into serving size pieces about 3 or 4 inches square, size of a bread slice, and dredge them in seasoned flour and fry them. Then you can make gravy and mashed potatoes and have a good dinner.



Most of the time I slap the things on the bread slice and call it a sandwich!



Takes all of 5 minutes to fry one of them!



You can also cut it into steak fingers and serve with gravy for dipping.



Dredge for frying steaks and chops:



1 cup flour

1 cup corn starch

1 tablespoon seasoned salt

1 to 2 teaspoons oregano, sage, anything you like



shake this in a gallon zip lock bag til well blended. toss in the pieces of meat and shake til well coated. Fry in hot oil or butter.



Store the flour mixture in the fridge til you get ready to do more.

Answer 2

I like top round-its quite tasty, but it is somewhat tough. Just so you know, top round isn't really a steak- its a roast, but most stores slice it up and call it a steak. If its a big slab of meat, part of the roast, you can do it on the grill. Season with Salt, pepper and garlic. Keep it simple. You can marinate it, but that tends to hide the flavor of the meat. You'll have to slice it rather thin, because of the toughness. The broiler works too, but I prefer the grill.

Answer 3

How about Salisbury steak:



Cut round steak into pieces about the size of a deck of cards

season with salt and pepper

roll into flour to coat

add oil oil to a deep, hot frying pan

add minced garlic

add meat

cook to brown, turn

Add 1 medium onion, sliced

2 16oz cans of stewed tomatoes (chunked, pureed...whatever you have)

cover and simmer on med-low until meat is tender



Serve over rice or mashed potatoes

Answer 4

if the cut is thick make london broil. marinate your meat as long as possible. do it on the grill or under the broiler. figuring 10 min /side for rare.15/side for med 20/side for well done. if it is a large thinner cut brown it and top with canned tomatoes onions and peppers bake at 350f for 30 min. serve on a bed of egg noodles

Answer 5

SAUERBRATEN



3 lb. rump or top round roast of beef



MARINADE:



1/2 qt. wine vinegar

2 to 3 cloves

6 peppercorns

2 lg. onions, sliced

1 tbsp. salt

1 bay leaf

1 slice of lemon

1/4 tsp. nutmeg



Heat wine vinegar with 1/2 quart water to boiling point. Pour over meat in tall bowl. Add all ingredients. Cover and marinate overnight in refrigerator. Turn twice. Next day, dry meat with paper towels. In Dutch oven, heat 3 tablespoons oil. Add meat. Brown on all sides, add sliced onions from marinade. Saute with meat. Add some of the marinade with all the ingredients and 1/2 cup water. Simmer until meat is soft. Remove meat, strain gravy. Thicken with flour and 4 tablespoons sour cream. Serve with potato dumplings. Serves 6.



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ITALIAN BEEF SANDWICHES



5-6 pound top round roast

2 lg. cloves garlic, cut in half

Salt

Pepper

Onion powder

Garlic powder

Italian seasoning

Oregano

1 c. red wine

1 c. water



Cut four slits in top of roast. Insert garlic halves. Place roast in roasting pan. Liberally sprinkle with salt, pepper, onion powder, garlic powder, and Italian seasoning. Completely cover with oregano until roast looks green. Add wine and water to pan. Cover and cook in 325 degree oven for 2 1/2 hours. Remove from oven and when cool, chill in refrigerator. When chilled, slice beef paper thin (this can be taken back to the grocery store where purchased and sliced by the butcher). If beef becomes overcooked, it will crumble when cut but this is OK. Return beef to the roasting pan and reheat into juices adding beef broth.

Serve on French or Italian bread, cut in 3-4 inch slices and split horizontally. Serve with crushed red peppers or peppers of your choice.



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COMFORTING SHREDDED BEEF



2 tbsp. unsalted butter

3 tbsp. olive oil

1 top round or rump roast (4 to 5 lbs.)

Salt & fresh ground black pepper

1/2 c. cognac

2 c. beef stock (preferably homemade)

3 c. (or as needed) Chianti or other full bodied red wine



1. Heat butter and oil in Dutch oven over medium high heat. Rub the roast with salt and pepper. Brown the beef on all sides in the hot oil and butter. About 10 minutes.

2. Pour cognac into pan, warm it and flame with a match. (Be careful!)



3. Pour in the stock and 3/4 cup of the wine. Cover the pan and simmer slowly over low heat for about 3 hours. Continue to add more wine so that there is always about 1 cup of liquid in the pan.



4. Remove from heat and cool to room temperature. Remove the beef and shred into small pieces. It should fall apart very easily.



5. Return the meat to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a base for a cheese steak hoagie. Serves 6 to 8.