Braised Round Steak
Tender, braised cutlets of round steak served with a savory cream pan sauce. Recipe submitted by T. Davenport.
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.