No Reviews
You must be logged in to post a review.
BBQ Round Steak
x
Print Options
Description
This was a staple in my husband’s home growing up. Now we eat it all the time on the ranch. It’s easy and makes any tough meat (game or just a cheap steak) super fork tender.
Ingredients
- 2 Tablespoons Oil
- Flour (for Dipping)
- Salt and Pepper (for Seasoning)
- 2 pounds Round Steak (beef, Venison, Or Elk)
- ½ cups Chopped Onion
- 3 Tablespoons Sugar
- 2 teaspoons Salt
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Yellow Mustard
- 1 can Tomato Sauce (29oz)
- 1 cup Water
Preparation
Heat oil in a fry pan.
In a small dish, mix some flour, salt & pepper (whatever amount you will need to fully coat all of your meat).
Coat steaks in flour and gently put into the hot oil. Over medium-high heat, cook steaks (not thoroughly, just nicely browned).
In a separate bowl, mix remaining ingredients for sauce.
Pour over steaks and cover and simmer for 1 1/2-2 hours or until steaks are tender.
Serve with mashed potatoes and use sauce as a “gravy.”
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Cream Cheese Enchilada Casserole
by Cooking Up Memories in
Main Courses
by Cooking Up Memories in
Main Courses
Cream Cheese Enchilada casserole has soft, warm flour tortillas, tangy cream...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Whiskey Mini Burger Sliders
by Chanda | My Farmhouse Table in
Main Courses
by Chanda | My Farmhouse Table in
Main Courses
This recipe for Whiskey Mini Burger Sliders is perfect for parties....
Prep: Cook:
Serves: 6 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
ranchinmom2five on 5.18.2010
It is called BBQ Round steak because it is cooked with a homemade BBQ sauce. And it could be cooked over a fire if you so desired.
cbmartin on 1.30.2010
This sounds tasty – but can we all agree to stop using the terms BBQ, barbeque or barbecue when describing food that is not at all prepared with fire, smoke and a low & slow technique of indirect cooking?
Thanks.