Best 6 Moms Round Steak And Onions Recipes

ROUND STEAK & ONIONS

Steps:

• Cut steak into four pieces.
• On a plate, mix salt, pepper, marjoram, and flour.
• Dredge steaks in flour.
• Pound mixture into steaks till steaks are about double in diameter and about 1/4" thick.
• In a heavy skillet, heat butter over medium heat. Add onions; saute 10 minutes or till golden brown.
• Lift out onions, set aside.
• Add steak to hot skillet.
• Brown over med-high heat.
• Add broth and onions.
• Cover and simmer over very low heat 1 hour or till tender.
• Remove steaks to warm platter.
• Stir sour cream into pan drippings.
• Whisk till smooth-- do not boil!
• Pour over steaks and serve.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

"SWISS" ROUND STEAK WITH ONION GRAVY

Steps:

• Cut round steak into 6 serving size pieces.
• On a cutting board, dredge pieces with flour, salt and pepper.
• Pound flour into the meat with a meat mallet.
• Turn pieces, dredge, and pound until they can't hold any more flour.
• (This can be a messy process, so be warned!).
• In a large non-stick skillet, heat oil and brown steak pieces on both sides.
• Place in a covered casserole.
• Add onions and garlic to the skillet.
• Saute until onions are limp (5 minutes).
• Place onions and garlic over steak pieces in casserole dish.
• Add enough beef broth to barely cover meat.
• The flour from the meat will thicken the broth as it bakes and will make its own gravy.
• Bake at 300F for 2 hours or until fork-tender.
• Serve over noodles or mashed potatoes.

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

MOM'S ROUND STEAK AND ONIONS

Steps:

• Slice steak thin (helpful if frozen a bit). Put meat in a bowl and sprinkle with soya, worchestershire and tabasco. Set aside. Heat oil hot, add meat and cook quickly just until pink is gone. Take out meat and add onion, pepper, garlic. Saute until soft. Stir in beef broth, mushrooms and their juice. Bring to soft boil. Take small amount of hot liquid out, mix in cornstarch and reincorporate into dish. Return beef to dish, heat through and serve.