Round Steak Recipes All Dressed Up
Transform your dinner table with "Round Steak Recipes All Dressed Up," a comforting and flavor-packed dish that turns humble round steak into a hearty, melt-in-your-mouth delight! This recipe starts with tenderized, golden-seared steak, paired with a medley of fragrant onions, garlic, and vibrant vegetables like carrots and celery. Simmered low and slow in a rich sauce made from beef broth, Worcestershire sauce, and juicy diced tomatoes, this dish delivers unbeatable depth of flavor. Perfect for cozy family meals, it’s a versatile recipe that pairs beautifully with mashed potatoes, rice, or crusty bread—ideal for soaking up every savory drop. With simple pantry ingredients and two hours of slow cooking, this budget-friendly recipe is a guaranteed crowd-pleaser for any night of the week!
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 14-ounce can diced tomatoes (canned)
- 3 medium carrots
- 2 stalks celery stalks
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the round steak and cut it into 4 equal portions.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each piece of steak in the flour mixture, ensuring it is well-coated. Reserve the leftover flour for later.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak pieces on both sides until golden brown, about 2-3 minutes per side. Remove the steak and set aside.
Peel and slice the onion into thin rings, and mince the garlic. Add both to the skillet and sauté until softened and fragrant, about 3-4 minutes.
Deglaze the skillet by pouring in 1/2 cup of beef broth, scraping up any browned bits from the bottom. Stir well.
Add the remaining beef broth, Worcestershire sauce, and diced tomatoes (including the juices) to the skillet. Stir to combine.
Peel and slice the carrots into thick coins, and chop the celery into 1-inch pieces. Add these vegetables to the skillet along with the seared steaks.
Sprinkle the reserved flour (from dredging) over the mixture to help thicken the sauce. Stir gently to distribute.
Reduce the heat to low, cover the skillet or Dutch oven with a lid, and let simmer for 1.5 to 2 hours, or until the steak is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8963 mg | 390% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.4 g | ||
| Protein | 290.1 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 6424 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
