Even though I ask the processor to limit the amount of Round Steak cuts, I seem to always have quite a bit. Round Steak is not my favorite cut of meat. It can be tough and flavorless if not prepared properly. I’ve used this Round Steak recipe over the years for Elk, Deer, Antelope and even Moose. The key to good round steak is tenderizing and I’ve found you can’t over tenderize round steak. This time I used free range buffalo harvested in New Mexico.
Another passion of mine is scouring garage sales for old cookbooks. Years ago, I found one that has become a staple in my library of cookbooks. Originally printed in 1987, it was from The Hunting & Fishing Library series of books. “Dressing & Cooking Wild Game.” I’ve modified it as I do most of the recipes I start with and I encourage you to do the same thing. Don’t be afraid to change things up a bit. You’ll be surprised at how good it can be.
By Shari LeGate
2 pounds boneless buffalo round steak
½ cup all-purpose flour
2 tsp salt
¼ tsp pepper
2 Tablespoons Olive Oil
3 Tablespoons diced onion
1/3 cup butter
1/3 cup Brown Sugar
¼ cup Ketchup
¼ cup beef broth
Dried basil leaves
Heat oven to 350 degrees. Trim any excess fat from meat. Tenderize by pounding the round steak into approximately ½ inch serving size pieces with a meat mallet. Mix flour, salt and pepper together. Coat the steak pieces in flour mixture.
In large skillet, melt 1- 2 Tablespoons butter in 2 Tablespoons olive oil over medium-high heat. Add coated steaks, browning both sides, approximately 2 – 3 minutes on each side. If you can’t brown all the steaks at one time, separate into two batches, adding more oil and butter if necessary. Arrange the steaks in a 13 x 9 pan or glass-baking dish. Sprinkle each piece with diced onion.
In a small saucepan mix the remaining butter, brown sugar and ketchup stirring constantly into a sauce. Cover each steak piece with sauce.
Add beef broth to drippings in skillet, cooking over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan, pouring gently over the steaks as not to wash off the sauce. Cover with aluminum foil. Bake for 15 minutes. Remove foil. Add more beef broth if necessary. Cook for 10 minutes uncovered. The sauce takes on a Bar-B-Q look and enhances the flavor of the round steak. Served with mashed potatoes and steamed broccoli, it’s your classic meat and potatoes dish.
Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.
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