Please log in with your username or email to continue. By using our bottom round steak, you agree to our cookie policy. How is where trusted research and expert knowledge come together.
Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 646,912 times. Round steak tends to be a fairly inexpensive cut of beef, but unfortunately, it can become tough and chewy if not cooked the right way. Cooking methods that allow the round steak to cook slowly while sitting in liquid are generally best, such as the ones that follow.
2 cans stewed tomatoes, undrained, 14. Heat the butter over medium-high heat, long enough for it to melt. For a stronger flavor, consider using tallow, which is a rendered form of beef fat, or lard, which is a rendered form of pig fat. Vegetable oils can also be used. Season the steak with salt and pepper.
Make sure to sprinkle both sides evenly to distribute the flavor throughout the meat. Brown the steaks in the butter. Add the steaks to the hot, melted butter and cook for roughly 3 minutes per side or until both sides are brown. Once brown, remove the steaks from the skillet and put them on a plate with a shallow rim. This rim is necessary since it prevents any juices from running off the side of the plate. Melt the remaining butter in your skillet. As before, consider using tallow or lard instead of butter to enhance the flavor.
For a healthier alternative, replace the butter with a vegetable oil. Cook the onion and garlic in the butter. Add the onion to the skillet and sauté it in the hot butter, stirring frequently, for about 5 minutes. Add the minced garlic and sauté for another 1 minute, again stirring frequently. The onions should be tender and fragrant when done.
The garlic should be toasted and fragrant when ready. Garlic cooks faster than onion, so the two should not be added simultaneously. Moreover, garlic burns easily, so you will need to keep a close eye on it to prevent that from happening. Stir well, then add the beef broth, and stir again. It is a good idea to combine the sauce ingredients before returning the steak pieces to the skillet. If the steak remained in the skillet, they would create an obstruction, and you would have a harder time blending the sauce ingredients together. Return the steaks to the skillet.
Bring the mixture to a boil before dropping the heat to low or medium-low, letting the mixture reach a steady simmer. Make sure that you also return to the skillet any juices from the steak that seeped out onto the plate. These juices are valuable, both in terms of moisture and flavor. Cover the skillet and cook for 60 to 90 minutes. During the last 20 minutes, uncover the skillet.