This Texas Round Steak recipe transforms a tougher cut of beef into a melt-in-your-mouth tender main course through slow braising. The steaks are dredged in a seasoned flour mixture and seared to lock in flavor before being simmered with fresh green peppers, onions, and beef broth. The result is a hearty, aromatic dish with a savory, slightly spicy profile from the chili and garlic powders. Perfect for a comforting weeknight dinner or a potluck contribution, this recipe requires minimal effort but delivers maximum satisfaction. Serve with mashed potatoes or rice to soak up the delicious sauce.
Texas Round Steak
Description
This Texas Round Steak recipe transforms a tougher cut of beef into a melt-in-your-mouth tender main course through slow braising. The steaks are dredged in a seasoned flour mixture and seared to lock in flavor before being simmered with fresh green peppers, onions, and beef broth. The result is a hearty, aromatic dish with a savory, slightly spicy profile from the chili and garlic powders. Perfect for a comforting weeknight dinner or a potluck contribution, this recipe requires minimal effort but delivers maximum satisfaction.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Trim fat from the round steak and cut into six 3-ounce steaks, approximately 1/2 inch thick.
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In a shallow dish or pie pan, blend together the all-purpose flour, salt, chili powder, garlic powder, and ground cumin.
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Dredge the beef steaks in the flour mixture, coating both sides well. Shake off any excess flour.
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Heat the vegetable oil in a heavy frying pan or skillet over moderate heat.
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Add the steaks to the hot pan and brown on both sides. Do not cook through; just seal the outside.
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Transfer the browned steaks to a 1.5-quart casserole dish or baking dish.
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In the same pan used for the meat, add the chopped green peppers and onions.
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Fry the vegetables over moderate heat, stirring frequently, until they begin to soften.
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Remove the vegetables with a slotted spoon and spread them evenly over the steaks in the casserole dish.
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Pour out any remaining fat from the frying pan, leaving the browned bits (fond) at the bottom.
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Add the beef broth and tomato juice to the hot frying pan.
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Cook and stir over moderate heat, scraping up the browned particles from the bottom of the pan to incorporate into the sauce.
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Pour the broth mixture over the meat and vegetables in the casserole dish.
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Stir the meat and vegetables lightly with a fork to distribute the sauce.
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Cover the dish tightly with a lid or aluminum foil.
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Bake in the preheated oven for 1 to 1.5 hours, or until the meat is fork-tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 19826.9mg827%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Let the steak cool completely before refrigerating in an airtight container. It will keep for 3-4 days. Reheat gently on the stovetop or in the microwave.
Substitutions: You can use regular beef broth instead of fat-free. If you prefer a richer sauce, add a tablespoon of butter at the end of cooking.
Tip: Round steak can be tough, so do not rush the cooking time. The longer it braises, the tender it becomes. Ensure the dish is tightly covered to prevent moisture loss.
Variations: Add sliced mushrooms or diced tomatoes along with the peppers and onions for extra flavor and texture.
