Tender and flavorful round steak
After a long day, I was desperately in need of a) a tasty dinner that would use something from our already stuffed chest freezer & pantry and b) something that would basically cook itself. This satisfies both conditions!
Ingredients:
1 1/2 to 2lb round [eye] steak, cut in quarters or serving size pieces*
2 pints home canned or 1 28 ounce can tomatoes, whole or in pieces
1 small jar of roasted red peppers, sliced
1/2 bell pepper, sliced
1 whole onion, sliced
jalapenos, optional
minced garlic, 2 cloves or to taste
Saute onion, garlic and peppers in a small pan until soft. Add tomatoes and simmer until warmed.
Season the steak with salt and pepper. In a large skillet or dutch oven, brown the pieces on both sides.
Using a roasting pan or the dutch oven, add the round steak and cover with the tomato, onion and pepper mixture. There should be some liquid in the dish; if your tomatoes were unusually dry or they were simmered too long, add 1 cup water or beef stock.
Cover tightly and cook at 325*F for 2 hours. Serve with roasted potatoes and a green salad.
* Reasoning: it will be a pain to cut it after it's done. Plus, more surface area and all that.
It was really quite flavorful, and fork-tender. This was a great way to cook an otherwise tough cut of meat!
Ingredients:
1 1/2 to 2lb round [eye] steak, cut in quarters or serving size pieces*
2 pints home canned or 1 28 ounce can tomatoes, whole or in pieces
1 small jar of roasted red peppers, sliced
1/2 bell pepper, sliced
1 whole onion, sliced
jalapenos, optional
minced garlic, 2 cloves or to taste
Saute onion, garlic and peppers in a small pan until soft. Add tomatoes and simmer until warmed.
Season the steak with salt and pepper. In a large skillet or dutch oven, brown the pieces on both sides.
Using a roasting pan or the dutch oven, add the round steak and cover with the tomato, onion and pepper mixture. There should be some liquid in the dish; if your tomatoes were unusually dry or they were simmered too long, add 1 cup water or beef stock.
Cover tightly and cook at 325*F for 2 hours. Serve with roasted potatoes and a green salad.
* Reasoning: it will be a pain to cut it after it's done. Plus, more surface area and all that.
It was really quite flavorful, and fork-tender. This was a great way to cook an otherwise tough cut of meat!