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| Tender Baked Bottom Round Steak(s) ~ picture added 8-29-13 |
Recently my grocery store had Bottom Round Steaks on sale, Buy One Get One... I always used to cook these on the grill and they were a little on the tough side but they always tasted good! The last time my husband came shopping with me and I was looking at these, and he said "these are NOT steaks, get a Rib Eye, or a T-bone or something, those are steaks! ¯\(°_o)/¯ So... I didn't get any steaks for a couple weeks.(•̪●) Eventually I did break down and bought a couple Rib Eye's , I just couldn't resist a juicy steak cooked on the grill. Well last week I went ahead and bought a couple of the Bottom Rounds and thought to myself "I'll just cook them some other way" Hence, this blog post. I just couldn't pass up that sort of deal!
I admit, this is one of the tougher cuts of meat, but you can make it a lot more tender...
All you have to do is "fork it" ;)
It turned out good, and I plan on having it again. Oh and BTW my hubby liked it too! hehehe...
Here is what you need:
Bottom Round Steak or two (they do shrink considerably)
Your favorite Seasoning (I use Everglades Seasoning and Garlic Salt)
1-2 Tablespoons of Olive Oil
1/3 Cup of Flour (I added some seasoning to the flour also)
1 Cup of either Beef Bouillon or Beef Broth (I used Bouillon)
1/2 Teaspoon(or more if you like) of either fresh Garlic (minced) or Minced Garlic from a jar.
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| I use Everglades Seasoning in just about everything I make!! |
First get a cutting board and place your meat on the board and poke the steak with the fork for about 2 minutes on each side.(trust me your arm will get tired!) The more pokes the better, this will help make it tender. Stop poking if it starts to rip. After I forked it, I put a little seasoning on and and rubbed a little olive oil on each side and let it sit in the fridge for a little over a hour. (You don't have to do this, unless you want to do a marinade, I just did because my hubby was working late and I didn't want to start it to early ) (•̮̮̃•̃)
When I was ready to cook it, I laid it in the flour mix and coated each side.
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| Coat with Flour/Seasoning, both sides. |
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| Sear Meat on both sides |
When it is done it will look something like picture below. We enjoyed ours with Mashed Potatoes and Corn. This had a nice flavor, and was tender!
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| Tender Baked Bottom Round Steak(s) ~ added pic 8-29-13 |
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| Tender Baked Bottom Round Steak |
If you have any other ways to cook Bottom Round that makes it tender, please share with a comment and let us know!
Trying this tonight, I'll be back to let ya know how it went.
ReplyDeleteHi Jill
DeletePlease do!!
I have a feeling you will like it! Your arm is going to get a workout :)
OMG! This was AWESOME, fork tender and so yummy. I will never cook it any other way from now on. Thankx so much. Gonna have to stock up on this cut. now I'm gonna have to follow you and this is so pin worthy, great job! Thankx girl.
ReplyDelete:D You are so welcome! I'm glad you like it! This cut of meat is a good one to stock up on, its fairly inexpensive! How's your arm? lol
Deletewhat is this everglades seasoning ive never seen it before im from georgia .....what can i substitute for it ?
DeleteBrian Sorry for the (really) late response! Everglades is a awesome seasoning, you can find it at Publix or on their website. Big flavor! I use it on all my meat!
DeleteFirst time cooking beef bottom round steak. Thanks to you, I have pictures and good instructions.. I'm going to try this tonight, wish me luck :)
ReplyDeleteGood Luck!! I hope it turned out for you! Let me know how you liked it. We think its yum! :)
DeleteMy grocery store often has bottom round on sale. I literally just looked through my freezer to see what meat I had and it looks like I'm down to bottom round and ground beef (haha, can you tell I had no idea what to do with the bottom round?)
ReplyDeleteI plan on making it just like this, though no Everglades Seasoning for me *cries* (Tried it once when my hubby's uncle brought it up from Florida. I've been addicted and haven't been able to get my hands on more... yet!)
Anyways, I think this will be a lovely, inexpensive dinner. Thanks!
Your welcome :) If the bottom rounds are small, make two! They do shrink, a LOT! So how did it turn out? Did you like it?
DeleteI bought the 5 lb. tub of Original Everglades on their website, I won't be running out anytime soon! LOL! I updated the link in the "what you need" section, I noticed it wasn't working.;)
Trying this tonight! My neighbor gave me a huge round steak that I had no idea what to do with. My arm hurts already lol!
ReplyDeleteHi Carrie!
DeleteLet me know what you think of it, and also if your arm fell off hehehe
It was really good!! Thank you so much for the recipe; I'll be making this again! And my arm survived! ;)
ReplyDeleteYour welcome! I'm glad you liked it :)) You just have to keep switching arms. so both sides get a workout lol
DeleteJust bought some already tenderized bottom round yesterday and came online to see if I could find a new and different way of cooking it. Guess not, so far. I normally cook round steak similar to the way Carol did except instead of the beef broth, I use about a cup of water and a can of mushroom soup, and I simmer it on the stove top, not in the oven. After the steaks have been browned on both sides, I add the water and let the steaks simmer for about 20-30 minutes, occasionally scraping the bottom of the pan to loosen any meaty bits and flour. The floured steaks will create their own gravy without the mushroom soup, but the soup makes the gravy creamier. Sometimes I add a drop or two of Kitchen Bouquet to give the gravy a richer brown color, but this isn't necessary.
ReplyDeleteInstead of "forking the steak," I pound it with a meat tenderizer. If you don't own one of those gadgets, you can also pound it with the edge of a saucer. The objective is to break the tough membranes in this cut of meat.
The other way I most often cook round steak is what some cookbooks call pepper steak. After tenderizing and browning the steaks, add sliced or chopped onion, a chopped green bell pepper, and a can of diced tomatoes. You may want to add a little water to the skillet if there isn't enough juice in the canned tomatoes. Salt, pepper, and a little Worcestershire are the primary seasonings I use, though I may add some fresh basil if I have some in the garden. Cover the skillet and simmer for 30 minutes or longer - until the steak is tender. I like to serve this with white rice. The nice thing about this recipe is that it can simmer on the stove for a long period of time (for those husband's who work late) without ruining it - or you can shut it down and reheat it very quickly.
Hi Anonymous,
DeleteThanks for the recipes! Both sound very good, I will give your first suggestion a try, your second one, although it sounds very yummy, I'm going to have to pass.. my husband doesn't eat onion, bell peppers, especially bell peppers or tomatoes. :( I can slip in onion and diced tomatoes occasionally, but I cant sneak bell peppers for some reason lol With the onion and tomato its a texture thing, with the bell peppers its a texture and a taste thing with him? :/ He's picky!
Thanks for sharing your recipes!!!
Ps. Now I'm going to have to look up Kitchen Bouquet :)
Hi Carol,
ReplyDeleteMy husband doesn't eat those same things! He also doesn't eat Mexican food - and i let him live . . .
ha! I'm going to try your recipe tonight. Never heard of Everglade seasoning but I was planning on using Lowry's instead. Do they compare favorably, or should I say flavorably?
Hi Mimi!
DeleteYea! I'm not the only one who has to be a creative cook (or sneaky, whichever one lol)
You can use Lowry's, that would be good also! I do have some myself. But no, they don't compare flavorably ;)..if you ever get a chance to try some Everglades,you wouldn't be sorry. I swear I use it in just about everything, seriously! I put a link to their website, I noticed they have some without MSG now, if you're concerned about that kind of stuff.
Ps. Let me know how the Lowry's tastes!
I was able to recreate your recipe except for the Everglades Seasoning - used Lowry's instead. The flavor was great - even made a brown gravy from the juices, but the meat was still really tough. And I stabbed those suckers till my fingers hurt! When I read about the Everglades SEasoning it stated that one of the ingredients (the one derived from Papaya I think it said) is a natural meat tenderizer. So I'll wait until I get some of it before I try the recipe again. And I WILL try it again as my grocer also has it BOGO quite often. Love those bargains as long as it nourishes the bod and not the disposal. Thanks for sharing this. I'm enjoyinig your blog!
ReplyDeleteI'm glad it turned out! Wish it was more tender for you, hopefully next time! I've let it marinate longer and it seems more tender...Did I convince you to get some Everglades? lol You won't be sorry! I use it on chicken, steak, hamburgers, pork, soup, everything! Did you happen to see the 5lb. tub? I have that LOL If your from the south you might find it in stores, my mom first found it in the Florida Keys. But if you can't find it local, online worked for me ;)
DeleteHave a look around my site I've enjoyed doing all my posts, and have a few waiting in the wings, I'm working on one now but have been so busy!
Used your recipe last night with some minor modifications: ( I added some beef stew dry mix to the flour, seared it with olive oil, put in pan with four and beef stew mix on bottom, sprinkled dry stew mix on top of meat, cooked at 325 for first half hour, 350 next 10 minutes) My wife who has soft teeth was able to easily eat & chew and tasted great. Thanks for the recipe, as a guy I always seem to have to modify things, this time it actually worked! Thanks for starting me off.
ReplyDeleteHi Anonymous,
DeleteI'm glad it worked for you!! Your recipes sounds good also! I almost used the dry gravy in the packets the last time I made it but didn't, guess I will next time! :)I usually have to modify things myself, as I cook for a picky eater lol A little variation never hurts though!
Thanks for your feedback! Stop back :)
I'm cooking this tonight. But mine isn't whole like yours it's in slices. Would this recipe still work?
ReplyDeleteI'm sorry I didn't get back to your comment sooner! But the answer is yes, it would work.
DeleteI've never seen it cut in slices, was it like a brisket or something?
Hope it all worked out for you, let me know if you tried it and how you liked it!
I make swiss steak out of round steak. Sear on both sides, add can of sliced stewed tomatoes,put on stove, cook for 1/12 hours, turns out perfect everytime, don't forget to cover it, and use a meat hammer on this...
ReplyDeleteHi!
DeleteThat sounds good! I would like it, but my husband doesn't like tomatoes, he likes ketchup though(go figure) wish it were the other way around! He likes tomato sauce (like in spaghetti)wonder if that would work? How long do you hammer it(or how much?
Ps. Thanks for the recipe!
Hi I'm trying this right now, but I marinated my steaks in a honey garlic sauce for about 10 hours! I put in the oven with onions on top...it smells good.I'll be back to let you know how it turns out and if tender.
ReplyDeleteHi Diva!
DeleteOoooh! Please let me know!! Thats sounds really good! Can you post the recipe for the Honey garlic sauce? >>>> makin me hungry!! :)
My fiance grabbed up a bottle of marinade from our local grocery store, it was the Giant Eagle brand Honey Teriyaki with Sweet Honey, Garlic, & Sesame. I did not poke the holes since I had them sitting in sauce for 10 hours. I put a cast iron frying pan in the oven at 500. I took out after heating pan in oven put on stove top put steaks in and cooked on med heat for 2 minutes both sides. I added Encore brand beef bouillon to the pan and topped steaks with sliced onions (was out of mushrooms) wrapped up with foil and cooked in oven at 350 for a hour and 20 minutes. The steaks was sooo tender and a great flavor!!!! I paired it with loaded baked potatoes and sweet corn on the cob. My fiance loved it and our picky 2 yr old son ate all his food last night...lol...Thanks for the start up! I'm going to buy bottom round steaks all the time now.
DeleteI used to shop Giant Eagle when I lived in Ohio (just about all my life, until about 3 yrs ago) That sounds REALLY good! I will have to try that next time! If I leave the onions big enough, my picky eater (husband) can pick them off lol ;)
DeleteThanks!!
Oh ok I live and from Pittsburgh! Giant Eagle is our number 1 grocery store since the headquarters here! It was very good! I cut the onions in big rings.I love onions....My son and my fiance are picky eaters too...lol
DeleteAt my local store they didn't have a store brand but they had KC Master Piece Honey Teriyaki, it also had a "hint of sesame" wonder if that would compare? Bet it would be close! Going to try it next time!
DeleteLet me know how it turns out!
DeleteI sure will & thanks again!
DeleteJust made this was awesome family loved it thanks for sharing the recipe!
ReplyDeleteHi Johnny,
DeleteI'm so glad it turned out for you!! Thanks for your positive feedback!!
It is good step to improve the Beef Steak . It helps to produce quality beef.
ReplyDeleteHello,
ReplyDeleteHave you heard of a Jaccard meat tenderizer? It is a tool with a group of blades and you can use it to poke the hole in your tough cut of meat. They are under $30 as a rule, you can get them in a several sizes and you won't end up with tendonitis.
Hi Pam,
DeleteThanks for stopping by and leaving a comment!!
No I have not heard of that tool, I'll have to look into it!
I appreciate your suggestion!!
I'm cheap and lazy. I used a meat tenderizer mallet that you can get for $5-$10. Works like a charm, just makes the meat a little thinner.
DeleteIf it works just as well, why not! LOL
DeleteHello everyone! I am giving this a tey tonight! Only thing is I don't have beef broth, just chicken... I hope it doesn't make too big if a difference! I'll check back and let you all know how that turned out.
ReplyDeleteI bet it will be good anyways!!!
DeletePlease share your results!
Thanks for the comment!
we used French onion soup instead of beef bullion and it tasted very good as well!! thanks for the recipe we loved it!!!!!
ReplyDeleteThat does sound good! I can't use that though because my hubby doesn't like onion... :/
DeleteThanks for you comment!!
Got some of these marked down at the grocery store and googled for ideas on preparing them. I used some Cajun seasoning, garlic powder, and turmeric (anti-inflammatory with little flavor so I put it on everything lol) I didn't have beef bouillon so i used chicken bullion instead. This was super easy, fast, and made for a tender, tasty meal. Thanks for sharing it. :-)
ReplyDeleteHi Senia
DeleteI hear turmeric is good for lots of things! Thanks for your recipe! :)
And thanks for the comment!
Just got done eating this and my kids loved it. I didn't have any broth so I had to use tomato sauce. Wow. Very good flavor and tender. I will make again.
ReplyDeleteTomato sauce sounds good as well, did you add any spices to it? How much did you use?
DeleteI just tried your recipe and it was wonderful! However, instead of using broth or bouillon, I used beefy onion soup/dip mixed with water. Poured some over the steak and baked as you suggested and I used the remainder to make gravy stovetop. Served with mashed potatoes and green beans. Ahhhh..... DELICIOUS!! Thanks so much for sharing! ~Jackie~
ReplyDeleteJackie, You're Welcome! Thanks for posting! Sorry for the delay....
DeleteThat is pretty similar to my all day roast recipe (with the Onion soup mix) (See Recipes tab) Sounds delicious, thank you!!!
Cooking it now........
ReplyDeleteMy wife is taking care of my daughter up in Virginia (who had back surgery) so I'm fending for myself this Easter day.
ReplyDeleteForaged in the freezer and found:
Prosciutto
Bottom Round Steak
Tomato sauce with mild ground Italian sausage and a stuffed green pepper
Bag of chopped red peppers and a bag of chopped onions
Here's what I've done:
"Forked" the steak on both sides and covered with sea salt for 2 hours.
Simmered the sauce, onions, peppers.
Washed the salt off the steak.
Used Panco to lightly coat the steak.
Fried the coated steak until lightly browned.
Put the entire mess into a baking dish and baked for 1 1/2 hours @275 degrees.
Cooked Rigatoni and put the frozen home made bread in the oven.
The salt did a great job of tenderizing the meat. Make sure you completely wash it off.
I'm enjoying my concoction as I type. The steak can be cut with a fork, not chewy.
I just wanted to get rid of the few slices of Prosciutto and it added very little to the overall taste.
The meal was GREAT! and I put the remaining piece of steak and the sauce in the refrigerator for my meal on Tuesday.
this is going to be the easiest and best bottom beef round recipe you ever get.
ReplyDeleteI bought this cheap cut of meat and made it in the broiler and it was as hard and tough and just inedible. so I went back to strip steaks, my favorite.
But then going thru my recipes I went to a recipe I use for beef brisket (first cut 3-4LBS)..
with the beef brisket (which is an even tougher piece of meat, I cook it whole for an hour @350, then slice it into 1/4" slices, put the slices in a deep casserole corningware dish or something and then I slather it with 24 oz of Heinz savory beef gravy and put on top and mix it thru with 1 or 2 onions.
cover it tightly and let it cook for about 90 mins more up & sometimes up to 2 Hrs. (brisket is tough, but when done it is softer than soft, fall apart, delicious.
so with these cheap cuts, of boneless bottom round steak, THIS IS HOW I ADAPTED the above recipe.... I did this.
1 -slice those steaks (2 LBs or so) into 2 inch strips, place in deep side casserole dish cover with 12 oz of heinz gravy and top with whole onion sliced, and mix it all up, cover it TIGHTLY, and let it cook at 350 degrees for 60 mins.
Thats it, delicious.
no forking it, no other seasoning needed, the heinz savory beef gravy does it all.
hope you enjoy.
Thanks for the recipe!!! I'm going to try it!
DeleteOh my....!!! Sooooo many versions to choose from...!!! But I have saved each version to my recipes and will probably combine them...somehow. They all sound great.. :D Wish me luck... and thanks to all that commented... Sincerely, Pam
ReplyDeleteHey Pam! Thanks for commenting!!
DeleteHello Carol, As I mentioned a few yrs. ago...I would never cook bottom round steak any other way again. I am true to my word. But there has been a breakthrough at my grocery store in the last few months....tenderized bottom round steak...who would of thunk?! Made my arm happy!! lol In the oven right now, yum!
ReplyDeleteI wish my store would update theirs :/ This sounds really good right now....
Deletemade it tonight and will make it again for sure. Tasty and tender. Thank you for posting it!
ReplyDelete