Thin Sliced Beef Round Steak

Thin-Sliced Beef Round Steak with Creamy Sauce

Thin-sliced beef round steak is a budget-friendly cut that can be transformed into a delicious and tender main course. This recipe uses slow-cooking to ensure the meat becomes melt-in-your-mouth soft, bathed in a flavorful creamy sauce. It’s a perfect weeknight meal served over rice, mashed potatoes, or egg noodles.

Ingredients:

• 1 pound thin-sliced beef round steak (around 1/4-inch thick)
• All-purpose flour, for dredging
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 bay leaf
• 1 cup beef broth
• 1 cup heavy cream
• 1/4 cup Dijon mustard
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Prep the meat: Pat the beef dry with paper towels. Dredge the slices in flour, shaking off any excess.
2. Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef slices in batches for 1-2 minutes per side, just to brown. Remove the beef from the pan and set aside.
3. Sauté the aromatics: Add the onions to the pan and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. Deglaze and simmer: Add the thyme and bay leaf. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
5. Add sauce ingredients: Return the beef to the pan along with the heavy cream and Dijon mustard. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 1-1 1/2 hours, or until the beef is very tender.
6. Serve: Garnish with chopped fresh parsley (optional) and serve over your desired rice, mashed potatoes, or egg noodles.

Tips:

• Ask your butcher to thinly slice the round steak for you, ideally to a thickness of 1/4-inch.
• Don’t overcrowd the pan when searing the beef. Cook in batches to ensure even browning.
• Low and slow is key! Simmering the beef for a longer time guarantees it becomes perfectly tender.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.