"Meg" > wrote in message
ups.com...
>I just sucumbed to the low price on two nice looking pieces of top
> round steak each cut about 1.5" thick, very lean, with a moderate
> amount of fat trimming the edges. In the past I often asked the
> butcher to grind this cut because I do enjoy it as a hamburger or in a
> meatloaf. The butcher was no longer on duty so I decided to take the
> steaks home and cut it into cubes to be used in the preparation of beef
> stew.
> I am new to this group and I thought it would be fun to get some new
> ideas about how to prepare this cut of beef. I find it to be too tough
> a cut to either pan fry or broil but I am interested in what others
> have prepared with success.
> Thanks
>

Round steak is great for long slow methods of cooking since it has great flavor, but
little fat to tenderize it. Try this:
lightly dredge the steaks in seasoned flour (salt, pepper, whatever else sounds good
to you). Brown on both sides in a mixture of butter and olive oil (1-2 Tbsp each,
depending on the number of steaks). Add beef stock to about 3/4 of the way up the
sides of the steaks and put a lid on. Reduce heat to med-low and simmer until the
meat is fork tender. It takes some time, and you may have to use the low setting
depending on your stove/cooktop. Taste for seasoning, I always end up adding more
pepper. The sauce thickens on it's own, and it's a tasty and not very labor intensive
dinner when paired with some yukon golds and green beans.

kimberly