This hearty Texas Round Steak recipe transforms a tougher cut of beef into a meltingly tender main course through slow braising. The steaks are dredged in a seasoned flour mixture and browned to develop a rich crust before being simmered with green peppers, onions, and a savory broth. The result is a flavorful, home-style dish that is perfect for weeknight dinners or feeding a crowd. It pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Simple, satisfying, and deeply comforting, this dish brings authentic southern flavor to your table without requiring any special equipment or hard-to-find ingredients.
Texas Round Steak
Description
This hearty Texas Round Steak recipe transforms a tougher cut of beef into a meltingly tender main course through slow braising. The steaks are dredged in a seasoned flour mixture and browned to develop a rich crust before being simmered with green peppers, onions, and a savory broth. The result is a flavorful, home-style dish that is perfect for weeknight dinners or feeding a crowd. It pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC).
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In a shallow pie pan or wide bowl, whisk together the flour, salt, and chili powder until well combined.
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Dredge the beef steaks in the flour mixture, shaking off any excess. You will only need about half of the mixture.
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Heat the vegetable oil in a heavy frying pan or oven-safe skillet over medium heat.
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Add the dredged steaks to the pan and brown on both sides until golden.
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Transfer the browned steaks to a 1.5-quart casserole dish or keep them in an oven-safe skillet.
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In the same pan used for the meat, add the chopped green peppers and onions. Fry over medium heat, stirring frequently, until softened, about 5 minutes.
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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 excess oil from the frying pan, leaving behind the browned bits.
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Return the frying pan to medium heat and add the beef broth. Stir constantly, scraping the bottom of the pan to dissolve the browned bits into the liquid.
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Stir in the tomato juice, garlic powder, and cumin until well combined.
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Pour the broth mixture evenly over the meat and vegetables in the casserole dish.
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Use a fork to gently stir the mixture to ensure the broth and vegetables are distributed evenly.
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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 6
- 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: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Substitutions: You can substitute round steak with chuck steak for even more flavor, though it may require slightly longer cooking time. For a gluten-free version, use a gluten-free flour blend for dredging.
Cooking Tip: Round steak is a lean, tougher cut of meat that benefits greatly from slow, moist cooking methods like braising. Do not rush the baking time; the meat must be tender to the touch.
Variations: Add sliced mushrooms or carrots along with the peppers and onions for extra vegetables and flavor. You can also add a tablespoon of Worcestershire sauce to the broth for deeper umami flavor.
