This hearty Texas Round Steak dish transforms a tougher cut of beef into a fork-tender, flavorful meal through slow braising. The steaks are first dredged in a seasoned flour mixture and seared to develop a rich crust, then simmered in a savory blend of beef broth, chili powder, and fresh vegetables. The result is a deeply aromatic stew-like main with a velvety sauce that coats the meat perfectly. Ideal for busy weeknights or family gatherings, this recipe delivers comfort food satisfaction without complicated techniques. The combination of earthy cumin, spicy chili, and sweet onions creates a robust flavor profile that pairs wonderfully with rice, mashed potatoes, or crusty bread. It is a classic example of American home cooking that maximizes flavor while keeping preparation simple and straightforward.
Texas Round Steak
Description
This hearty Texas Round Steak dish transforms a tougher cut of beef into a fork-tender, flavorful meal through slow braising. The steaks are first dredged in a seasoned flour mixture and seared to develop a rich crust, then simmered in a savory blend of beef broth, chili powder, and fresh vegetables. The result is a deeply aromatic stew-like main with a velvety sauce that coats the meat perfectly. Ideal for busy weeknights or family gatherings, this recipe delivers comfort food satisfaction without complicated techniques. The combination of earthy cumin, spicy chili, and sweet onions creates a robust flavor profile that pairs wonderfully with rice, mashed potatoes, or crusty bread. It is a classic example of American home cooking that maximizes flavor while keeping preparation simple and straightforward.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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In a shallow dish, blend flour, salt, chili powder, garlic powder, and cumin.
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Dredge beef steaks in the flour mixture, coating both sides well.
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Heat vegetable oil in a heavy frying pan over moderate heat.
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Add steaks to the hot pan and brown on both sides.
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Transfer browned steaks to a 1.5-quart casserole dish.
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In the same frying pan, fry green peppers and onions over moderate heat, stirring frequently, until softened.
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Remove vegetables with a slotted spoon and spread over the meat in the casserole.
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Pour off any excess fat from the frying pan.
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Add beef broth to the frying pan and cook over moderate heat, stirring to absorb and brown any particles remaining in the pan.
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Pour the broth mixture over the meat and vegetables in the casserole.
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Stir the meat and vegetables lightly with a fork to distribute the broth evenly.
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Cover the casserole tightly and bake for 1 to 1.5 hours, or until the meat is tender.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 1050.0mg44%
- 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
Use a tight-fitting lid or heavy-duty aluminum foil to ensure the steak braises properly and becomes tender.
If the sauce is too thin after cooking, you can mix a teaspoon of cornstarch with a little cold water and stir it into the hot sauce, then simmer for a few minutes until thickened.
This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, you can add a splash of Worcestershire sauce or a dash of hot sauce to the broth.
