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Old 07-10-2014, 01:04 PM   #1
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ISO What To Do With A Piece of Tough Steak

A couple of months ago SO brought home a couple of pieces of round steak on sale. The first one was not great and I have another in the freezer.

I'm looking for ideas of what to do with a piece of round steak that's not fit for grilling.

All ideas are gratefully received.
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Old 07-10-2014, 01:09 PM   #2
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What kind of cut is it? Topside? That is best braised.

Steak can be tenderised with a mallet (flattened out) and/or marinaded with red wine for a few hours.

You could also try slicing it thinly across the grain and stir frying it with veg.
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Old 07-10-2014, 01:10 PM   #3
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ISO What To Do With A Piece of Tough Steak

Cut in strips, marinate in Lawrey's Pineapple Teryaki, and use in stir fry or cook in the CP. Serve with veggies and rice.

Or Soy Vay, or the Trader Joe's equivalent.
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Old 07-10-2014, 01:17 PM   #4
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Round steak is often what I use for making chili because it's an inexpensive cut. In fact I just used three pounds of it to make a batch on Tuesday. I know it's not really chili weather (although I eat it year round), but you can always freeze it.

Beef jerky is another option. The lack of marbling makes it an ideal cut for this sort of preparation.
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Old 07-10-2014, 01:21 PM   #5
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Grind it up for meatballs or hamburgers.
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Old 07-10-2014, 01:28 PM   #6
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It would be some work, but it makes good scallopini fit for rouladen.
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Old 07-10-2014, 02:05 PM   #7
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Sung to the tune of "What do you do with a drunken sailor:

What do you do with a piece of round steak?
What do you do with a piece of round steak?
What do you do with a piece of round steak, er-lie in the mornin'?

Put it on a hook and go a fishin'
Put it on a hook and go a fishin'
Put it on a hook and go a fishin', er-lie in the mornin'

Pound it flat and make rouladin
Pound it flat and make rouladin
Pound it flat and make rouladin, er-lie in the mornin'

Put it in a PC, make some good stew
Put it in a PC, make some good stew
Put it in a PC, make some good stew, er-lie in the mornin'

Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak, er-lie in the mornin'

Chop it all up and make steak-burger
Chop it all up and make steak-burger
Chop it all up and make steak-burger, er-lie in the mornin'

Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon, er-lie in the mornin'

You know it's great, braised with mushrooms
You know it's great, braised with mushrooms
You know it's great, braised with mushrooms, er-lie in the mornin'


Need I go on?

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Old 07-10-2014, 02:13 PM   #8
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Originally Posted by Chief Longwind Of The North View Post
Sung to the tune of "What do you do with a drunken sailor:

What do you do with a piece of round steak?
What do you do with a piece of round steak?
What do you do with a piece of round steak, er-lie in the mornin'?

Put it on a hook and go a fishin'
Put it on a hook and go a fishin'
Put it on a hook and go a fishin', er-lie in the mornin'

Pound it flat and make rouladin
Pound it flat and make rouladin
Pound it flat and make rouladin, er-lie in the mornin'

Put it in a PC, make some good stew
Put it in a PC, make some good stew
Put it in a PC, make some good stew, er-lie in the mornin'

Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak, er-lie in the mornin'

Chop it all up and make steak-burger
Chop it all up and make steak-burger
Chop it all up and make steak-burger, er-lie in the mornin'

Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon, er-lie in the mornin'

You know it's great, braised with mushrooms
You know it's great, braised with mushrooms
You know it's great, braised with mushrooms, er-lie in the mornin'


Need I go on?

Seeeeeeya; Chief Longwind of the North

Please, No.
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Old 07-10-2014, 02:30 PM   #9
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Round steak always sounds like Back to the '60's Swiss Steak to me.

I haven't made it in years but this recipe from Alton is close to how I remember it. Think I'll buy a round steak.

Swiss Steak Recipe : Alton Brown : Food Network
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Old 07-10-2014, 11:25 PM   #10
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Originally Posted by Steve Kroll View Post
Beef jerky is another option. The lack of marbling makes it an ideal cut for this sort of preparation.
This is what I was going to suggest.
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Old 07-10-2014, 11:31 PM   #11
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ISO What To Do With A Piece of Tough Steak

Quote:
Originally Posted by FrankZ View Post
This is what I was going to suggest.

Yum. Now I must cruise the local aisles for round steak. It does make outstanding jerky, it's been a few years since I've made it.
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Old 07-10-2014, 11:51 PM   #12
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Chunk it and make a stew. nothing more other than hamburger, of course then you have to add fat.
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Old 07-11-2014, 01:34 AM   #13
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If the chunk of beef is a shape that can be cut into thinnish slices:

chicken fried steak
Danish Pounded Beef with Juniper Berries
or Tatt's suggestion of rouladen
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Old 07-11-2014, 03:08 AM   #14
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Stroganoff.
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Old 07-11-2014, 08:36 AM   #15
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Now I want Swiss Steak...
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Old 07-11-2014, 09:19 AM   #16
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Now I want Swiss Steak...

Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.

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Old 07-11-2014, 09:24 AM   #17
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Originally Posted by Chief Longwind Of The North View Post
Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.

Seeeeeeya; Chief Longwind of the North
Okay Chief...time to stop thinking...hmm, time...the Swiss have that under control, too!
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Old 07-11-2014, 10:39 AM   #18
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Okay Chief...time to stop thinking...hmm, time...the Swiss have that under control, too!
You heard the lady. Take your pills, go with the nice lady and take a nap.
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Old 07-11-2014, 11:05 AM   #19
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Thank you all for your suggestions. I have some tasty ideas now.
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Old 07-11-2014, 11:55 AM   #20
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Beef Parisienne

One thing I like to do with a tough piece of beef is to make Beef Parisienne. Basically it involves slicing it thinly and sauteing briefly, then deglaze with red wine and make a pan sauce with shallots (or onions), mushrooms and chicken stock and butter or cream or both. I think I got the recipe originally from Julia Child's "Mastering the Art of French Cooking" and my recipe may be slightly different by now, but it is a good way to deal with that.
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