Round steak is not the most tender piece of beef, but slow-cooking in a gravy makes it delicious. This take-off on chicken-fried steak starts with a quick browning in a skillet and is finished in the oven. The rich sour cream gravy makes itself. Be sure to read the notes before beginning.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 6 to 8 servings
Ingredients:
- 2 pounds bottom round steak, cut into 6 to 8 serving pieces
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 3 Tablespoons butter
- 1 medium sweet onion, chopped
- 1 clove garlic, chopped (or more to taste)
- 1/4 cup beef broth
- .
- For Gravy Mixture:
- 3/4 cup water
- 1/2 cup sour cream
- 2 Tablespoons cornstarch
- 1 Tablespoon brown sugar
- 1 Tablespoon sweet Hungarian paprika
- 1/2 teaspoon salt
Preparation:
Preheat oven to 300 degrees F. Spray a baking pan with oil.
Pound steaks to tenderize. Combine flour, salt, pepper, and dry mustard. Coat steak pieces with flour mixture. Brown steak in butter in a heavy skillet. If your skillet is too small, do this in batches so as not to crowd the meat. Place browned steaks in prepared baking pan.
Saute onion and garlic in drippings until softened. Add beef broth to the skillet, stirring to scrape up any browned bits. Pour onions and liquid on top of steak pieces.
Combine water, sour cream, cornstarch, brown sugar, paprika, and salt in a small bowl until smooth. Pour gravy mixture over steak. Cover and bake 45 minutes. Remove cover and return to the oven. Continue to bake another 25 to 45 minutes, depending on thickness of the steak, until tender. Taste gravy and adjust seasoning, if necessary.
Serve with buttered noodles, rice, or potatoes, along with a side salad for a complete meal.
Yield: 6 to 8 servings
Notes: If you have a large, deep, oven-proof skillet or Dutch oven, you can save yourself the cleaning of a skillet by using it to both brown the meat and bake it. Simply remove the meat to a platter after browning, and return to the skillet after the onion/garlic step.
Sour Cream Round Steak Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Pound steaks to tenderize. Combine flour, salt, pepper, and dry mustard. Coat steak pieces with flour mixture. Brown steak in butter in a heavy skillet. If your skillet is too small, do this in batches so as not to crowd the meat. Place browned steaks in prepared baking pan.
Saute onion and garlic in drippings until softened. Add beef broth to the skillet, stirring to scrape up any browned bits. Pour onions and liquid on top of steak pieces.
Combine water, sour cream, cornstarch, brown sugar, paprika, and salt in a small bowl until smooth. Pour gravy mixture over steak. Cover and bake 45 minutes. Remove cover and return to the oven. Continue to bake another 25 to 45 minutes, depending on thickness of the steak, until tender. Taste gravy and adjust seasoning, if necessary.
Serve with buttered noodles, rice, or potatoes, along with a side salad for a complete meal.
Yield: 6 to 8 servings
Notes: If you have a large, deep, oven-proof skillet or Dutch oven, you can save yourself the cleaning of a skillet by using it to both brown the meat and bake it. Simply remove the meat to a platter after browning, and return to the skillet after the onion/garlic step.
Sour Cream Round Steak Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
