Round Steak Recipe

I do it the same way I braise any type of beef. Season and lightly flour. Brown it really well in some oil. In batches if you have a lot of it, so you reach optimum fond on the bottom of your pot.

Remove. Brown my trinity and garlic really well. Deglaze with a little liquid (wine, beef broth, water, doesn’t matter). Return meat to the pot and cover with enough beef broth to cover it all. Season to taste. I like to toss in a bay leaf or two.

I personally then cover and stick it into a low-ish oven and braise for an hour but you can always cover and cook on low on the stovetop. You’re just getting your meat tender here.

If the gravy seems too thin when you’re done, you can always get the meat out and reduce the gravy until it reached your preferred thickness. I like a little splash of fish sauce or MSG.

I cut it because I feel like multiple batches of pieces means more fond, but plenty people leave it whole and it’s good too!

Goes good in red gravy too. Serve gravy over rice.

Round steak rice and gravy is a staple!