Braised Round Steak
kristen scamehorn
ingredients
- 2 to 2 1/2 pounds boneless top round steak, 1/2-inch thick
- Seasoning salt to taste
- Freshly ground pepper to taste
- 2 tablespoons butter, divided
- 1 cup beef broth
- 1/4 cup half-and-half
- 2 tablespoons steak sauce
directions
- 1
1. Trim excess fat from steak. Cut steak into serving-size pieces; pound to 1/4-inch thickness between two sheets of waxed paper or plastic wrap. Sprinkle with seasoning salt and pepper.
- 2
2. Melt 1 tablespoon butter in a large skillet; add half of steak and brown on both side. Remove steak pieces; set aside. Repeat porcedure with remaining 1 tablespoon butter and remaining steak pieces. Return steak to skillet. Add beef broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until steak is fork-tender.
- 3
3. Remove steak from skillet; keep warm. Stir half-and-half and steak sauce into drippings in skillet; simmer 3 minutes. Return steak to skillet; simmer 2 minutes or until steak is heated through. Serve.
Source: Mike Garber
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