The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it. Please share in the comments below! I typically slow cook all my beef, pork and chicken in a crock-pot. It makes the meat so tender, regardless of the cut, and it makes dinner much easier. And I usually cook it in real butter, which makes it taste even more amazing! I love round steak! We use it as a steak and since we like rare steak, it stays very tender!
I love venison! So glad I found your site! Braising with a dark beer saved the day! Tender n flavorful. Thank you Jill. I love coating my round steak in flour with salt and pepper and frying in a skillet. Once crispy, I add a can of cream of mushroom soup and a can of milk and simmer for a long time so it becomes tender. Jill I want to make pan seared round steaks and they are thin, how can I cook it in a quicker way but making sure it comes out tender not tough?
Please help! I made an amazing sweet and sour beef recipe the other night and it turned out amazing. To tender and the whole family loved it? I used sirloin steak. Love this series! We have a meat slicer at home and slice it while still slightly frozen. We use a hot cast iron skillet to make thinly sliced round steak sandwiches. However, the cuts you get from the round depend on what you tell the butcher you want steaks, roasts, etc. I grew up with round made into Swiss steak. I recall mom pounding the heck out of it and it was still tough.
I fried it med rare. It just falls apart as well as any roast after cooking for hours. I agree that braising or slow cooking are the best cooking methods.
Totally loving this series, and looking forward to the future posts! I have my round cut into stew meat because it is typically lean. I grew up eating a LOT of round steak from the sides of beef my parents would buy annually. My mother always dredged it in flour with salt and pepper, browned it in a skillet, then put into a casserole dish with a bit of water to finish cooking in the oven. Definitely one of those foods that takes me back to childhood! Personally, I like cutting mine up into cubes and pressure canning it to be used later in soups or heated up and thickened with cornstarch and then pour over gravy or egg noodles!
Enjoying this series so much! Keep up the great work! Round steak makes the best steak stroganoff. Cut it into thin into strips the size you want to eat. Dredge in flour, salt and pepper. Brown in butter. Add more butter. Then add sliced mushrooms and saute. Add beef bone broth and a little red wine optional. Cook till tender adding broth as needed. Add sour cream, a little tomato paste, a little Worchester sauce and heat through.
Serve with egg noodles and parmesian cheese. Cubed Steak. Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results. Is cube steak already tenderized? Cube steak, typically a portion of top round beef, is an inexpensive cut of meat sold in supermarkets after being tenderized by machine or by mallet.
While this cut of meat comes packaged already tenderized, tenderizing it more helps bring out more flavor and softness in a meal. What is the difference between cube steak and Salisbury steak?
Salisbury steak is similar to chicken fried steak in that both are different kinds of ground beef or ground beef pressed into patties fried in a pan and served up with gravy on them.
It is made with a thin, tough steak that is pounded flat to tenderize it, or else it is made with cubed steak. What is Swissing a steak? Beef Steaks for Swissing are generally steaks that are not very tender unless they are cooked slowly in moist heat. They can be tenderized with a mallet, or the butcher can run them through his tenderizer a couple of times. They are now called cubed steaks. Can I use cube steak as ground beef? Rather than getting ground up and made into a patty like ground beef, the beef cut is tenderized manually or with a tenderizing machine.
The texture of cube steak is very different from ground beef, though. It can become chewy if you don't cook it right. What meat is country fried steak made of? Chicken fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak most often tenderized cube steak coated with seasoned flour and pan-fried. It can be quickly cooked and will be fork tender when properly prepared. Then, the meat is dampened and pounded with a kitchen mallet.
The pounding process can be accomplished very quickly by placing the dampened meat between two pieces of plastic wrap and hitting the meat with the mallet at a slight angle so that the mallet hits the meat and slides off to the edge of the meat. This method will quickly tenderize the meat and reduce the thickness by approximately half. Once pounded, the meat is usually lightly seasoned and pan fried quickly in a small amount of oil, turning only once to brown both sides.
The cooked meat can be topped with any number of sauces or flavorings. The main advantage of minute steak is its quick cooking time. The process of pounding the meat also tenderizes it so that less tender cuts will turn out well. The combination of pounding and quick cooking time helps the meat to retain its juices, resulting in a moist and flavorful steak.
Since minute steak is pounded tender, inexpensive cuts of meat can be used.
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