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Started By
Message
My round steak/rice and gravy is terrible...
Posted on 5/2/13 at 2:20 pm
Posted on 5/2/13 at 2:20 pm
Help me out here if you can. If I brown the round steak well the gravy is great but the meat is bone-dry. If I under-brown it the meat is good but the gravy sucks.
My method: I brown the meat in oil, add onions and bell peppers til soft then add stock or water. It's a super simple dish but I manage to screw it up everytime because the meat is too dry and tough or the gravy isn't dark enough. I think my problem may be I'm using too thin of a cut, but I've been to other people's houses where they use the same thickness and it's perfect.
Any pointers woud be appreciated. I don't want to use pork and I don't want to add any flour to thicken or mushroom sauce. I simply want beef, trinity, stock or water. I know it can be done correctly with these ingredients I just never managed to figure it out.
My method: I brown the meat in oil, add onions and bell peppers til soft then add stock or water. It's a super simple dish but I manage to screw it up everytime because the meat is too dry and tough or the gravy isn't dark enough. I think my problem may be I'm using too thin of a cut, but I've been to other people's houses where they use the same thickness and it's perfect.
Any pointers woud be appreciated. I don't want to use pork and I don't want to add any flour to thicken or mushroom sauce. I simply want beef, trinity, stock or water. I know it can be done correctly with these ingredients I just never managed to figure it out.
This post was edited on 5/2/13 at 2:21 pm
4
Posted on 5/2/13 at 2:24 pm to Al Dante
Do you brown the meat then take it out or do you leave it in?
Posted on 5/2/13 at 2:27 pm to kkille1lsu
quote:
Do you brown the meat then take it out or do you leave it in?
I leave it in, and the let the veggies melt for about 5 or 6 minutes with the meat then add the stock.
This post was edited on 5/2/13 at 2:28 pm
Posted on 5/2/13 at 2:29 pm to Al Dante
That is where you are over cooking it. Take it out.
To make your gravy darker, turn the heat up to sear quicker and darker. Do it on both sides and then remove the meat. Add your trinity. Make your gravy and finish the meat in the gravy.
To make your gravy darker, turn the heat up to sear quicker and darker. Do it on both sides and then remove the meat. Add your trinity. Make your gravy and finish the meat in the gravy.
Posted on 5/2/13 at 2:31 pm to Al Dante
You're on the right track, you just need a few tweaks. First, brown the onions, and I mean BROWN them in a little of your fat of choice (butter, EVOO, bacon grease, etc). Don't use a nonstick skillet--you want some sticking. Scrape the browned onions out of the pan and reserve for later use.
Put a little more fat into the pan and let it heat up again. Meanwhile, dust your round steak portions with some seasoned flour (at least s & p, but you can use your favorite seasoned salt or Creole stuff in a can). Do both sides. Place the meat into the hot pan and resist the urge to fiddle with it--let it brown to the point where it easily releases from the pan when you try to turn it. Flip over, brown a bit on the other side (not quite as much as the first side), then add the green pepper, garlic and/or mushrooms, reserved browned onions, and your liquid of choice (broth, bouillion, red wine, beer, etc). Bring to a simmer, scraping the pan a few times to loosen all the tasty bits, then put the lid on tight. Braise over gentle heat until fork-tender, around 45 minutes.
Now, I like a thin pan sauce, not a thick one, but if you wanted to thicken it, you could remove the cooked meat to a heated platter and turn up the heat in the pan, thus reducing the sauce a bit.
The key to good gravy is very browned onions, appropriate seasoning, and a little bit of acid in the cooking liquid (try a few drops of red wine or cider vinegar, a few T of chopped tomato, some beer, a splash of wine). Too little cooking=tough, too long=falls apart/is grainy.
Put a little more fat into the pan and let it heat up again. Meanwhile, dust your round steak portions with some seasoned flour (at least s & p, but you can use your favorite seasoned salt or Creole stuff in a can). Do both sides. Place the meat into the hot pan and resist the urge to fiddle with it--let it brown to the point where it easily releases from the pan when you try to turn it. Flip over, brown a bit on the other side (not quite as much as the first side), then add the green pepper, garlic and/or mushrooms, reserved browned onions, and your liquid of choice (broth, bouillion, red wine, beer, etc). Bring to a simmer, scraping the pan a few times to loosen all the tasty bits, then put the lid on tight. Braise over gentle heat until fork-tender, around 45 minutes.
Now, I like a thin pan sauce, not a thick one, but if you wanted to thicken it, you could remove the cooked meat to a heated platter and turn up the heat in the pan, thus reducing the sauce a bit.
The key to good gravy is very browned onions, appropriate seasoning, and a little bit of acid in the cooking liquid (try a few drops of red wine or cider vinegar, a few T of chopped tomato, some beer, a splash of wine). Too little cooking=tough, too long=falls apart/is grainy.
Posted on 5/2/13 at 2:33 pm to kkille1lsu
quote:
To make your gravy darker, turn the heat up to sear quicker and darker. Do it on both sides and then remove the meat.
How hot? I use gas. Super-hot when the oil is about to smoke? And how long on each side you think for a 1/2 in thick round steak?
Posted on 5/2/13 at 2:38 pm to Al Dante
hungryone nailed it. Browning those onions will definitely make it darker. Try his recipe. If still dry, try removing after searing.
I sear right before smoking point.
I sear right before smoking point.
Posted on 5/2/13 at 2:42 pm to Al Dante
A little kitchen bouquet never hurt no one.
Posted on 5/2/13 at 2:43 pm to hungryone
quote:
First, brown the onions, and I mean BROWN them in a little of your fat of choice (butter, EVOO, bacon grease, etc). Don't use a nonstick skillet--you want some sticking. Scrape the browned onions out of the pan and reserve for later use.
Will definitely try it as you stated and if the meat looks right I'll take it out during melting of the green pepper and the other veggies. I sometimes add some wine as you suggested. When I do I still have the problem stated so I don't think lack of acidity is the cause of my problem.
Posted on 5/2/13 at 2:49 pm to Al Dante
(no message)
This post was edited on 5/2/13 at 2:52 pm
Posted on 5/2/13 at 2:56 pm to Ysebaert
quote:
A little kitchen bouquet never hurt no one.
Oh shite.
Posted on 5/2/13 at 3:05 pm to Al Dante
quote:
Super-hot when the oil is about to smoke?
You want to sear the meat, not fry it. A very light coat of oil or even a dry pan will give you a better sear.
Posted on 5/2/13 at 3:09 pm to Layabout
Layabout's right--it's a sear, not prolonged cooking. That's why I suggested dusting the meat with flour. The flour will begin to caramelize and brown long before the meat alone starts to color.
If, for some reason, you can't have flour, then you want to thoroughly DRY the surface of the round steak before you begin to sear. A wet-from-the-package lump of meat doesn't sear--it starts to stew in its own juices. Ditto for too many pieces of meat crowded into a too-small skillet. Do the browning in batches if necessary, but use high heat. When the meat begins to sweat out gray stuff, you're not searing. Increase the heat and put less into the pan.
If, for some reason, you can't have flour, then you want to thoroughly DRY the surface of the round steak before you begin to sear. A wet-from-the-package lump of meat doesn't sear--it starts to stew in its own juices. Ditto for too many pieces of meat crowded into a too-small skillet. Do the browning in batches if necessary, but use high heat. When the meat begins to sweat out gray stuff, you're not searing. Increase the heat and put less into the pan.
Posted on 5/2/13 at 3:54 pm to hungryone
quote:
That's why I suggested dusting the meat with flour. The flour will begin to caramelize and brown long before the meat alone starts to color.
Alright you've convinced me to try this. The only reason I stay away from flour in this dish is because I like a thin gravy. But I noticed you say you like a thin gravy as well, yet you dust the meat with flour, leading me to believe a light dusting wouldn't thicken it too much.
Posted on 5/2/13 at 3:58 pm to Al Dante
Cook with a tight fitting lid and the gravy will remain on the thin side. Note I said "dust" with flour, not "dredge" in flour. A pound and a half of round might take 1 T of flour.
Posted on 5/2/13 at 4:00 pm to Al Dante
For the flour, think "dusting for fingerprints", not "chicken fried steak batter". It's just a REALLY light coating to absorb some of the surface moisture and give something else for the pan to cook and enhance the browning.
Also, in my rice and gravy, I'll brown several times. I'll get a nice brown crust on the bottom, then deglaze with some water and let that cook away and then build up another crust of brown on the bottom. Do that a couple more times, and you'll have lots of grillades to build the gravy up with. The last time, take the meat out and throw the onions and bell peppers in and let the liquids from the veggies deglaze the pan. Then, after the onions are good and browned, the meat goes back in the pool, and you add enough water to just reach the top of the meat and simmer, simmer, simmer.
I think I know what's for dinner tonight...
Also, in my rice and gravy, I'll brown several times. I'll get a nice brown crust on the bottom, then deglaze with some water and let that cook away and then build up another crust of brown on the bottom. Do that a couple more times, and you'll have lots of grillades to build the gravy up with. The last time, take the meat out and throw the onions and bell peppers in and let the liquids from the veggies deglaze the pan. Then, after the onions are good and browned, the meat goes back in the pool, and you add enough water to just reach the top of the meat and simmer, simmer, simmer.
I think I know what's for dinner tonight...
This post was edited on 5/2/13 at 4:03 pm
Posted on 5/2/13 at 4:07 pm to Al Dante
Bread (flour) the steak lightly and fry it, then remove it from the pan and make a little flour gravy with caramilized onions and some garlic added toward the end of cooking the onions. Nothing is worse than burned garlic.
Use low sodium beef broth, and make your gravy thin, then put the steak back in and simmer it in the gravy until the steak gets tender enough. Simmer it slow with a lid for 30 minutes and you should be able to cut it with a fork. If your gravy isn't thin enough for your taste, add some more broth or a little water and keep simmering.
My difference from your recipe is I love the crust on fried roundsteak, so I probably bread mine heavier than most with the result that my gravy has big pieces of roundsteak flavored crust floating around in it.
Now I want gravy smothered roundsteak and rice.
edited to add
This My last time is probably not the way you wanted to cook your roundsteak. My gravy is probably thicker than what you wanted.
Use low sodium beef broth, and make your gravy thin, then put the steak back in and simmer it in the gravy until the steak gets tender enough. Simmer it slow with a lid for 30 minutes and you should be able to cut it with a fork. If your gravy isn't thin enough for your taste, add some more broth or a little water and keep simmering.
My difference from your recipe is I love the crust on fried roundsteak, so I probably bread mine heavier than most with the result that my gravy has big pieces of roundsteak flavored crust floating around in it.
Now I want gravy smothered roundsteak and rice.
edited to add
This My last time is probably not the way you wanted to cook your roundsteak. My gravy is probably thicker than what you wanted.
This post was edited on 5/2/13 at 4:12 pm
Posted on 5/2/13 at 4:13 pm to hungryone
quote:
A pound and a half of round might take 1 T of flour.
I understood it wasn't a dredging. Just a light coat. Thanks for all the help. I'll be making it soon with your suggestions because despite the fact that I suck at making it, this is my children's favorite dish. I'll slave all day Sunday over some extravagant meal and they'll just say "when are you gonna make rice and gravy?" Coonasses to the core.
This post was edited on 5/2/13 at 4:17 pm
Posted on 5/2/13 at 4:22 pm to MeridianDog
quote:
My difference from your recipe is I love the crust on fried roundsteak, so I probably bread mine heavier than most with the result that my gravy has big pieces of roundsteak flavored crust floating around in it.
Yeah I looked at your link and that is too thick for me. The cornbread, however, is something that looks exactly right for me.
Also, I'm wondering if you coined the phrase "fork view" in that thread. I lol'd.
This post was edited on 5/2/13 at 4:24 pm
Posted on 5/2/13 at 4:27 pm to Al Dante
quote:
"fork view".
I don't know if that belongs to me or not.
I will tell you that I have been criticized for doing it.
On the other hand I think I've been slapped at for everything I have done here.
Thinner gravy is so easy, even I could do it. Just add a little more water or broth to whatever you have and it will be thinner. Also what you do when you are putting supper on the table and teh door bell rings. Just put a little water in the soup.
This post was edited on 5/2/13 at 4:28 pm
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