Angus Beef Skirt Steak + Campbell's Beefy Mushroom Soup

Transform an affordable cut of meat into tender, juicy beef that's topped with a rich and savory mushroom and onion gravy. Cooked low and tedious, this Smothered Circular Steak is an like shooting fish in a barrel dinner recipe to enjoy over a plate of mashed potatoes!

How to Cook Circular Steak So It's Tender | 1-Infinitesimal Video

Top Round Steak Recipe

You don't ofttimes find a delicious recipe for top circular steak, since this less-popular cutting of meat isn't equally common as ground beef or equally "fancy" equally filet mignon. That said, when prepared with the proper cooking methods, y'all can transform the affordable round steak into a family unit-friendly, flavorful dish that practically melts in your mouth.

Here, we braise the tenderized steaks in a flavorful mushroom and onion gravy, then melt is low-and-tiresome for a few hours to interruption down the tough fibers. Piece it thinly, pile it high on a plate of mashed potatoes, and lookout your family unit smiling!

Round Steak

Circular steak is a lean, versatile cut of beefiness that comes from the "round," the rear leg of the moo-cow. The round is divided into cuts including thecentre of round,bottom round, andpinnacle round, with or without the "round" bone, and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

For this recipe, I recommend either beefinessround tip or ideally, thesummit circular (shown here), which is the almost tender part of the round.

Is round steak tough?

It is a moderately tough cut of meat because information technology includes a lot of connective tissue and comes from a heavily exercised musculus. Lack of fat and marbling makes round dry out when cooked with dry out-heat cooking methods like roasting or grilling, then this cut is all-time suited for deadening cooking methods with gentle, moist heat. The low-and-slow cooking procedure helps to tenderize the meat and maintain its moisture.

What is circular steak used for?

It's typically used for ho-hum cooking methods such as braising, Crock Pot meals, Swiss steak, London bake, Italian beefiness, and stews.

Is flank steak the same as round steak?

Butchers utilize the term "London Bake" to refer to either flank steak, top round steak or tiptop blade steak. Flank steak and circular steak are 2 dissimilar cuts, all the same.

The flank steak is a unique, flat steak that has skilful flavor and is best when seared or grilled. It comes from the intestinal muscles or lower chest of the steer, and then it's a unlike piece of beef than round steak. Flank steak is a popular choice for fajitas or carne asada.

Why Tenderize Steak?

Tougher cuts of meat require tenderizing in order to start breaking down the tough fibers and connective tissue. The easiest manner to tenderize round steak is by pounding information technology with the textured side of a meat mallet or tenderizer.

Ingredients for Smothered Round Steak

This is a quick overview of the ingredients that you'll demand for this 1-dish circular steak recipe. Every bit ever, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Olive oil: to brown the meat.
• Boneless beef round steak: preferably tiptop round steak, which is the most tender portion of the round.
• Butter: to sauté the mushrooms and onions.
• Mushrooms, onion and garlic: add savory flavor to the dish and create a rich gravy.
• Lower-sodium beef broth: the liquid for braising the meat. I prefer the lower-sodium diverseness and so that you can control the table salt in your dish.
• Worcestershire sauce: for umami season.
• Rosemary and thyme: fresh herbs that burnish up the dish and pair nicely with the rich flavour of the beef.
• Lipton onion soup mix: but the dry seasoning from a soup and dip mix packet adds delicious flavor to the meat and gravy.
• Cornstarch: to thicken the gravy at the end.

How to Cook Circular Steak

As I mentioned above, slowly cooking the steak in moisture is i of the best ways to tenderize this cut, creating a flavorful, versatile meat that tin be used in a diverseness of ways.

1. Utilize the textured side of a meat mallet to tenderize the round steak and pound it to ½-inch thickness.
2. Brown the steaks in olive oil, just to give them some colour on the outside. Remove them to a plate.
3. Sauté the mushrooms, onion and garlic in butter.
4. Add broth and Worcestershire sauce.
5. Return steaks to the pan and sprinkle with dry onion soup mix. Tuck fresh herbs into the broth.
6. Comprehend and broil in a 300°F oven for virtually two ½ - iii hours, or until the meat is tender.
7. Remove the meat from the pan and discard the herb stems.
8. Thicken the gravy with a little bit of cornstarch slurry, calculation extra broth to thin, if necessary.
9. Sense of taste and season with salt and pepper.
10. Thinly piece the steak confronting the grain, smother in the mushroom and onion gravy, and serve over mashed potatoes.

What to Serve with Smothered Circular Steak

This classic condolement food dish goes well with whatsoever of these sides:

• Mashed Potatoes with Sour Cream and Chives, Ruby-red Skin Mashed Potatoes or Mashed Sweet Potatoes
• Classic Baked Potatoes or Baked Irish potato Wedges
• Aunt Bee'southward 3-Ingredient Cheesy Potato Casserole or Sugariness Potato Casserole
• Jiffy Corn Casserole or Fried Corn
• Wedge Salad, Caesar Salad or House Salad with Candy-coated Pecans
• Green Beans with Bacon, Southern-Fashion Green Beans or Amish Dark-green Beans with Dark-brown Butter
• Roasted Broccoli, Broccoli and Cheese Sauce or Broccoli Cauliflower Salad
• Sauteed Asparagus or Roasted Asparagus
• Crusty No-Knead Bread, Piece of cake French Baguette, Homemade Breadsticks, Homemade Crescent Rolls or Dinner Rolls
• Buttermilk Biscuits, Flaky Biscuits or iii-Ingredient Sour Foam Muffins
• Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
• Creamed Peas

Storage

Leftover steak and gravy will go on in an airtight container in the fridge for 3-4 days. Reheat the meat and gravy in a skillet over very low rut, just until warmed through. Yous tin also reheat individual portions in the microwave for almost 30 seconds - 1 minute.

Freeze leftover round steak and gravy in an airtight container in the freezer for upwards to iii months.

Recipe Variations

• Don't accept Lipton soup mix? You can substitute with other fresh herbs or seasoning of your selection. Dry stale minced onion, garlic powder, kosher table salt and pepper, or actress fresh or dried thyme, rosemary or parsley would all exist great. Our favorite all-purpose seasoning is also a nice pick!
• Instead of Worcestershire sauce, substitute with soy sauce for that same salty, umami season.
• Instead of circular steak, apply flank steak, London broil, chuck, skirt steak, or bract steak in this recipe.
• Slow Cooker: if you prefer to make this dish in the Crock Pot, I recommend browning the meat and sautéing the vegetables in a skillet outset. Transfer everything to a wearisome cooker and cook on LOW for 7-8 hours or on HIGH for iii-four hours. Thicken the gravy with cornstarch in a skillet at the end.

Tips for the Best Round Steak Recipe

• Look for top round steak, if possible, since it's the nearly tender part of the circular.
• Dark-brown the meat. This is an actress step, merely information technology's worth the try. The caramelized surface gives the beef actress flavor, while the browned bits and drippings in the pot add fifty-fifty more flavor to the gravy.
• Employ lower-sodium beef goop so that you tin control the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If it'southward non salty enough for your taste, you lot tin e'er season with actress salt and pepper at the end.
• If the pan is getting dry during the cooking procedure, add actress broth so that the meat is about ½ - ⅓ submerged in liquid. You can likewise add together extra broth to the skillet at the very terminate if y'all'd like more than gravy in your pan.
• Add the cornstarch slurry slowly to the pan. First with merely half of the mixture, since that'southward likely all that yous'll need to thicken the gravy.
• If the meat is not tender at the end of the cooking time, return information technology to the oven. It probably just needs some extra time for those tough fibers to break down.
• Thinly piece the meat against the grain (perpendicular to those long fibers that you lot see). Information technology should be so tender that information technology practically falls apart!

More Steak Recipes to Try

• Beef Tips with Mushroom Gravy
• Chicken Fried Steak with Gravy
• Homemade Salisbury Steak
• Grilled Steak Tips
• The Best Steak Marinade
• Grilled New York Strip Steak

Smothered Circular Steak

Cooked low and boring, this piece of cake Smothered Round Steak with mushroom and onion gravy turns an affordable cut of beefiness into a tender, flavorful repast.

Grade Dinner

Cuisine American

Keyword round steak in oven, round steak recipe, summit round steak

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Full Time three hours 40 minutes

Servings 4 people

Calories 318 kcal

• one tablespoon olive oil
• one ½ - 2 lbs. boneless beefiness circular steak (I use acme round steak)
• one tablespoon butter
• 8 ounces sliced fresh mushrooms, sliced
• 1 sweet onion, sliced
• ane clove garlic, minced or pressed
• 2 ½ cups depression-sodium beefiness broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• i tablespoon dry out onion soup mix (from a 1-ounce packet), such as Lipton make
• ii sprigs fresh thyme, nigh 3-4 inches long each
• one sprig fresh rosemary, virtually v-6 inches long
• 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
• Kosher salt and pepper, to taste
• Optional garnish: chopped fresh parsley or thyme

• Preheat oven to 300°F.

• Employ a meat mallet to tenderize the meat by pounding to ½-inch thickness.

• Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, virtually 5 minutes per side. Remove from the pan and set up aside.

• Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, near thirty seconds. Stir in the broth and Worcestershire sauce, scraping up any browned $.25 from the bottom of the pan with a wooden spoon.

• Render the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.

• Encompass and broil for 2 ½ - 3 hours, or until the meat is tender. Check the steaks in one case or twice during the cooking process, adding more broth to the pan if necessary. You desire about ½ - ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue blistering.

• Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.

• To thicken the gravy, bring the liquid to a boil over medium-high heat. If you lot'd similar fifty-fifty more than gravy in your pan, you can add together more than beef broth at this time. Add most half of the cornstarch slurry, whisking until the mixture thickens. If you'd like a thicker gravy, add together the remaining cornstarch slurry (I find that I don't usually demand all of the cornstarch). To thin the gravy, add actress broth. Taste and season with salt and pepper, if necessary.

• Slice the steaks thinly against the grain. Spoon the gravy over meridian and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.

• Await for top round steak, if possible, since it's the most tender part of the round.
• Dark-brown the meat. This is an extra step, only it's worth the try. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add fifty-fifty more season to the gravy.
• Use lower-sodium beefiness broth so that you can control the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If it's not salty enough for your gustatory modality, you tin can always season with extra table salt and pepper at the end.
• If the pan is getting dry during the cooking process, add extra broth so that the meat is about ½ - ⅓ submerged in liquid. You lot can also add actress broth to the skillet at the very cease if you'd like more gravy in your pan.
• Add the cornstarch slurry slowly to the pan. Beginning with only half of the mixture, since that'southward likely all that you'll need to thicken the gravy.
• If the meat is not tender at the finish of the cooking fourth dimension, return information technology to the oven. It probably only needs some extra fourth dimension for those tough fibers to break down.
• Thinly piece the meat against the grain (perpendicular to those long fibers that you run into). Information technology should be so tender that it practically falls apart!
• Don't have Lipton soup mix? You can substitute with other fresh herbs or seasoning of your choice. Dry stale minced onion, garlic powder, kosher salt and pepper, or actress fresh or dried thyme, rosemary or parsley would all be swell. Our favorite all-purpose seasoning is likewise a overnice selection!
• Instead of Worcestershire sauce, substitute with soy sauce for that same salty, umami season.

Serving: ane /iv of the recipe | Calories: 318 kcal | Carbohydrates: vii thousand | Protein: 44 g | Fatty: 12 g | Saturated Fat: four chiliad | Polyunsaturated Fatty: ane g | Monounsaturated Fatty: 6 g | Trans Fat: i thousand | Cholesterol: 111 mg | Sodium: 605 mg | Potassium: 1206 mg | Fiber: one g | Sugar: iii g | Vitamin A: 92 IU | Vitamin C: 4 mg | Calcium: 55 mg | Fe: four mg

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Source: https://www.theseasonedmom.com/round-steak/

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