If you’re searching for round steak recipes that are simple and full of flavor, try these ideas. Start with tender round steak cooked in a savory gravy, then use it to create three unique and satisfying meals. It’s a time-saving way to make dinner exciting during busy weeknights.
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One thing I am mastering is to make the most of my grocery budget while creating delicious home-cooked meals for my family. That said, let me show you how to turn economical round steak into three mouthwatering dinners that everyone will love!
Round steak, cut from the rear leg of the beef, is a lean and budget-friendly cut that becomes incredibly tender when cooked properly. I’ve perfected a base recipe that transforms a few pounds of round steak into a versatile starting point for multiple meals.
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Why You’ll Love These Round Steak Recipes
- Versatility: Offers several ways to enjoy round steak, catering to different tastes and meal preferences.
- Budget-Friendly: Round steak is an economical cut that becomes remarkably tender using this method. The rich gravy stretches the meat further, giving you maximum value from your grocery budget.
- Flavorful: Browning the steak and making homemade gravy ensures a rich and savory taste.
- Smart Meal Planning: One cooking session yields three different meals, saving you precious time during busy weeknights. Just cook once, then transform the base dish into unique dinners throughout the week.
🍜 When you’re craving comfort food, there’s nothing better cooking quick, like simple beef and noodles. It’s easy, hearty, and perfect for family dinners!
Round Steak Recipes
Below is the recipe for preparing the round steak, and then you’re ready to make these three amazing meals that your family will definitely love!
Recipe Ingredients
- Round steak roasts
- Vegetable oil
- Beef base -I recommend Better Than Bouillon
- Onion
- Cornstarch
See the recipe card for full information on ingredients and quantities.
How To Make Easy Round Steak
Step 1: In a large Dutch oven, heat the oil and add the steak roasts.
Step 2: Brown the steak roasts on all sides for added flavor.
Step 3: Use fresh diced onion, sauté them until tender, deglazing the pan with water.
Step 4: Add beef base (Better Than Bouillon) and mix.
Step 5: Roast in a preheated 325º oven for about 2.5 to 3 hours until the meat is fork-tender. Remove, slice 2 pounds of the round steak for serving, and cube the remaining meat.
Step 6: For gravy, use pan juices after cooking meat. Mix cornstarch with water, stir into pan until thick. Toss cubed round steak with the remaining gravy and freeze in two Ziploc bags for shortcut meals another day.
Recipe FAQs
Monitor heat closely, adjust oil quantity, and flip the roasts to ensure even browning.
It’s recommended to separate sliced and cubed meat with gravy before freezing for better reheating results.
Make sure to brown the meat well and cook it until it’s truly fork-tender – this usually takes 2.5-3 hours in the oven. If you can easily pierce the meat with a fork, it’s ready.
Yes, you can adapt this recipe for a slow cooker. Brown the steak roasts as instructed, then transfer everything to your slow cooker, adjusting the cooking time accordingly.
Expert Tips
- Slicing Tips: Ensure even slicing for the steak option and cube the remaining meat for the stew.
- Slow Cooker Option: Brown the steak as directed, then transfer everything to a slow cooker for 6-8 hours on low.
- Check In: Check for fork-tenderness around 1 hour.
- Prevent Charring: Monitor the heat and flip steaks regularly while browning.
- Make Smooth Gravy: Whisk cornstarch with cold water before adding to the hot pan juices.
My Favorite Round Steak Dishes
- Beef and Gravy: I’ll typically cook the beef and gravy base on a lazy Sunday. Then I’ll serve it cut like you would a typical roast over mashed potatoes. It’s old fashioned comfort food at it’s finest and my family loves the smell as it braises all afternoon.
- Beef and Noodles: Another night I’ll serve the beef and gravy beef bourguignon style with lots of cracked pepper over noodles with sour cream on top. The beef is already tender and flavorful. So all I have to do is warm it up, or thaw it if I’ve tucked it away in the freezer, boil some noodles and it’s ready to serve on a busy weeknight.
- Round Steak Beef Stew: The third meal you can make from the cubed meat and gravy is Round Steak Beef Stew. It’s a great shortcut for making beef stew. The beef is already tender and the gravy flavorful, so all you need to add is the vegetables and change up the gravy a little bit. Then you’ll have a quick homemade stew ready in just minutes.
Delicious Beef Recipes To Consider
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Easy Round Steak Recipes for Busy Weeknights
Ingredients
- 6 lbs round steak roasts top round, bottom round, eye of round, or sirloin tip round steak
- 2 tablespoons vegetable oil
- 6 cups of water
- 3 tablespoons beef base Better Than Bouillon*
- 2 tablespoons dehydrated minced onion or 1 large onion finely chopped
- Gravy
- ½ cup flour
- ½ cup cold water
Instructions
- In a large Dutch oven, brown the steak roasts on all sides in a hot pan with vegetable oil. Ensure thorough browning for added flavor. Add more oil if needed.
- If using fresh onion, sauté it in the pan with additional oil until tender.
- Carefully deglaze the pan with 1 cup of water, scraping up brown bits. Add remaining water, adjusting to almost cover the meat.
- Stir in beef base (Better Than Bouillon)
- Cover the pan with a tight-fitting lid and roast in a preheated 325º oven for about 2.5 to 3 hours until the meat is fork-tender. Adjust time-based on roast thickness.
- Remove from the oven, place ⅓ of the round steak on a cutting board, and slice into thick individual serving portions.
- Cube the remaining ⅔ of the steak.
- For the gravy, mix ½ cup flour with ½ cup water. Gradually stir into the pan on the stove over medium heat until it thickens. Adjust consistency with more flour mixture or water. Season with salt and pepper to taste.
- Serve sliced round steak in a dish, topped with ⅓ of the gravy. Toss cubed round steak with the remaining ⅔ of the gravy. Divide cubed meat and gravy, refrigerating or freezing in two Ziploc bags for shortcut meals another day.
Video
Notes
- Gravy is too thin or too thick? For thin gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy. For thick gravy, gradually add beef broth or water until you reach your desired consistency.
- Freezing Tips: Separate sliced and cubed meat with gravy before freezing for easy reheating.
- For extra flavor, add mushrooms while braising the meat
- Let meat rest for 10 minutes before slicing for juicier results
Suzanne Tehako
Made the steak and gravy last night and it turned out beautifully!
Thank you for the recipes, going to make stew tonight as the steak I had was 2.75 lbs! so tender, so excited to do noodles and beef with the rest of it.