Recipe submitted
by T. Davenport
Braised Round Steak
- 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 use
- 1 cup beef broth
- 1/4 cup half-and-half
- 2 tablespoons steak sauce
- 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.
- 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.
- 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.
Makes 6 to 8 servings.
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