Barbecued Round Steak Recipe
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, optional
- 1/2 teaspoon pepper
- 1-1/2 pound beef top round steak, cut into four pieces
- 4 teaspoons canola oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 teaspoons prepared mustard
- 1. In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm.
- 2. In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Yield: 4 servings.
1 each: 374 calories, 12g fat (0 saturated fat), 95mg cholesterol, 735mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Reviews for Barbecued Round Steak
"Fabulous! Only change I made was to bake in the oven at 325° for 1 1/2 hours....followed ingredients exactly!"
"I haven't made this yet, but I'll bet it would be great I the crock pot."
"Great way to prepare round steak. Tender and flavorful."
"This was way better then I expected AND looked exactly like the picture."
"Very flavorful and has become a family favorite!"
"It really didn't make much effort to put this together and is really worth it. This what my son and I always say "a make again one"!"
"Very good way to cook round steak. My husband who doesn't really like round steak enjoyed this. Plan to make again."
"I made this recipe using deer steak and it was wonderful! Very tender and flavorful...even my picky kids liked it."
"I will definitely make this again to use up the round steak I have in the freezer. Loved the sauce. This recipe was very easy to put together. Our little girls actually asked for more meat during our meal. That rarely happens."
"This is a winner. Excellent way to tenderize a tough piece of meat."
"This recipe was submitted by my beloved father, who passed away March 1, 1993, one day before I turned 30. I GOOGLED Ray Sholes just to see if anything would come up, and here it was. What a fond memory! Thank you! By the way, the sauce can also be used with chipped ham for the best barbequed ham sandwiches ever!-Brian Sholes, Butler, PA"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.