The Realtors Round Steak Rose Recipes

Steps:

• Place round steak on flat tray and partially freeze for ease of cutting into strips. Cut into strips 1/4 inch thick and 3 or 4 inches long.
• Combine flour, salt, pepper and garlic and dredge meat lightly into this miixture.
• Brown dredged meat in 2 batches in the 1/2 cup cooking oil. Add the first batch of browned meat back to the pan when finished browning the second batch.
• Combine wine, 1/2 cup water and onion soup mix and add to pan. Cover tightly and cook on low for 45 minutes.
• Combine tomato paste, 1/4 cup water and brown sugar. Add to pan. Continue cooking about 20 more minutes or until meat is tender, stirring occasionally.
• Add cheese and mushrooms and continue cooking on low, 10 minutes.
• Sprinkle with parsley and serve over noodles or rice.

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

Steps:

• Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm. , In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top. , Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.