Round Steak: The Kindest Cut

Round Steak: The Kindest Cut

But over the last 25 years or so, the South has experienced an economic boom, and some areas of Appalachia have benefited. And thanks to an improving and expanding system of interstate highways, better economic opportunities in the form of more and varied jobs have moved into Appalachia.

Despite economic growth, for which we are thankful, there are still many families with two parents working who struggle to get by. And those who have a little extra in their pockets make it a point to stretch their dollars. We don’t waste food, and we make the best of what we have.

Years ago, families turned to round steak to help them make the most of what they had. It was a cheap cut from the hind quarters of the animal and it was versatile and flavorful, if prepared correctly.

Kathy Booth, a meat clerk at the Big Bear Plus in Ceredo, W.Va., said that’s not so with round steak now. When Booth started working at the grocery store 25 years ago, round steak arrived at the store as a whole, and meat cutters there cut it into roasts and steaks. Now, because of FDA rules, the meat arrives already cut, shrink-wrapped, and more expensive. In fact, she said, her store rarely gets round steak unless it’s on sale.

However, there is still call for it. At four grams of fat per three-ounce serving, those who are health conscious would appreciate having a guilt-free source of beef. But because it’s so lean, it’s tough. Booth says one of her customers likes to grill round steak, but to tenderize it, marinades it overnight in milk with his favorite steak seasonings.

We also can get around the problem of toughness by taking some tips from one of my old bachelor friends. A lifelong resident of Kentucky, this man taught me the basics of cooking round steak. From there, I’ve discovered a couple of other options for this Appalachian favorite.

Usually, round steak is sold in pieces ranging from one to two pounds. When preparing the steak, cut it into serving-size pieces.

Malcolm’s Round Steak

• 1 pound of round steak cut into serving-size pieces (about four)
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil

Mix flour, salt and pepper together. Heat oil in skillet. Coat meat in flour mixture and brown in oil. Remove meat from skillet and place in ungreased, 13 by 9 baking dish. Add 1/4 cup water. Cover tightly with foil and bake for an hour and a half in 250 degree oven.

Baking it low and slow is the key to tenderizing the meat. I like this with mashed potatoes, green beans, corn on the cob, and tomato slices, especially in the summer when the vegetables are good.

For an Italian option, try this:

Parmesan Steak

• 1 pound round steak, but into serving-size pieces
• 1/2 cup flour
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon Italian seasoning (or use your favorite combo)
• 1 tablespoon olive oil
• 4 slices mozzarella cheese
• 15 ounces tomato sauce
• cooked spaghetti

Heat oil in skillet. Mix together flour, bread crumbs, Parmesan cheese and Italian seasonings. Dip steak in flour-crumb mixture and brown on both sides in olive oil. Place steak in lightly greased baking dish. Cover with foil and bake at 250 degrees for an hour and a half.

Remove from oven and top with mozzarella cheese slices and warm tomato sauce. Return to oven until cheese melts, about five minutes. Serve with pasta, salad and garlic bread.

As for the sauce, you can make your own or use canned, whatever you like to do.

I usually brown some onions and garlic in a little olive oil, then add canned tomato sauce (yes, store-bought usually, but if I have a generous friend who has put up tomato sauce and cares to share, I’ll use it). Then, I toss in parsley, basil and oregano until it tastes good to me. If it’s too thin, I’ll add some grated Parmesan cheese.

There are other flavor options for round steak, and they are great in the slow cooker.

Creamy Swiss Steak

• 2 pounds round steak, cut into 1-inch cubes
• 1 onion, cut into eight pieces
• 1 small package mushrooms, sliced
• 2 cans cream of mushroom soup

Just put it all in the slow cooker, set it on low and leave it for about six hours. I love this recipe with egg noodles and a salad.

Swiss Steak with Tomatoes

• 2 pounds round steak, cut into 1-inch cubes
• 1 green pepper, cut into squares
• 1 onion, cut into eight pieces
• 1 15-ounce can diced tomatoes

Dump it all into the slow cooker and leave it on low for six hours. This dish, which resembles pepper steak, is best with rice.

Printed with permission from www.suite101.com.
About the Author:  Lee Ward -  For the last 20 years, I have been working as a professional journalist in newspapers, magazines and radio. Currently, I am the Lifestyle Editor at a daily newspaper, The Independent in Ashland, Ky. I am always interested in freelance writing or editing opportunities and working on my fiction and poetry. I can be emailed at hillygator@msn.com.