Beef top round emergency......?!
Beef top round emergency......?
I defrosted the wrong package and now i am stuck with this tough piece of meat i don't like, what can i do to make it not so tough? thanks :)
Answers:
get the tenderizer out and then beat it and brown in skillet,with mushroom soup cover it and slow cook it in the skillet then cook some egg noodles and pour over the top good but must be cooked slowwwwwwwwww
Brown it in a little bit of butter and oil along with some onions and peppers and a can of tomatoes in puree. Then put it in a slow oven until it is tender. Sort of a cross between swiss steak and pot roast. You can serve it with rice, noodles or couscous. Also, you can add either Tuscan or Provence herbs to taste.
Tenderize it repeatedly with a fork, not a mallet. The fork breaks the grain that makes meat tough, a mallet just flattens whatever it hits. Then marinate it in 1/3 cup soy sauce, 1/4 teaspoon ginger, 1 teaspoon pepper, 1 teaspoon garlic. Let it sit for 1-3 hours.
idk just wanted points :-)
Break out the slow cooker/Crock Pot. It is too hot to be cooking meals that take 2-3 hours in the oven or on top of the stove. Try this recipe
SASSY ROUND STEAK
2 to 3 lbs. round steak, cut in cubes or serving-size pieces
2 to 3 tbsp. butter
1/2 c. flour
2 med. onions, quartered & sliced about 1/4"
1 1/2 c. apple juice
1/2 to 1 tsp. salt
1 tsp. garlic powder
1 bay leaf
1 tsp. brown sugar
1/4 tsp. allspice
1/2 tsp. ginger
1 Tbs. vinegar
PREP
Melt butter in a large non-stick skillet over medium heat. Toss meat with flour and brown over medium heat; transfer to the slow cooker/Crock Pot. Add sliced onions to the hot pan. Brown onions quickly, stirring to loosen browned bits.
Combine remaining ingredients in a small bowl or 2-cup measure, stir, then add to onion mixture. Turn the heat to medium--high and boil for about 2 minutes, stirring, until mixture is reduced and thickened somewhat. Pour over the round steak. Cover and cook on low for 7 to 9 hours. Serve with buttered noodles, rice, or mashed potatoes.