Ranch Round Steak
Submitted by elke
Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
1 hrsThis is the kind of no-fuss beef supper that cattle ranchers and farm families have been making for generations. Tough, affordable round steak gets a flour coating spiked with dry mustard, a hard sear in hot shortening, and then a long, slow braise that transforms it from chewy to fork-tender.
The mustard in the flour coating does more than add flavor. It helps break down tough muscle fibers during braising, acting as a mild tenderizer while giving the gravy a subtle warmth you can’t quite place but would definitely miss.
Building the gravy in the same skillet is where all that effort pays off. The leftover seasoned flour gets stirred into the pan drippings, then water and Worcestershire sauce deglaze the bottom, pulling up every browned bit. That gravy thickens as it simmers and concentrates into something rich and savory that you’ll want to pour over mashed potatoes or biscuits.
Pro Tips
- Slash the edges of each piece before dredging. Round steak has connective tissue around the perimeter that contracts during cooking, causing the meat to curl. Quick snips every inch prevent that.
- Brown in batches. Crowding the skillet drops the temperature and steams the meat instead of searing it. Two rounds of browning means better crust on every piece.
- Skim the fat from the gravy after braising, as directed. Round steak renders more fat than you’d expect, and the gravy will be greasy without this step.
Variations
- Onion smothered: Add a sliced onion to the skillet after browning the meat. It melts into the gravy during the long simmer for a rich, sweet depth.
- Mushroom gravy: Toss in sliced mushrooms during the last 20 minutes of braising. They soak up the Worcestershire gravy beautifully.
Ingredients
Directions
Trim excess fat from meat; slash edges to prevent curling.
Combine flour, dry mustard, salt, and pepper; use to coat meat.
Reserve remaining flour mixture.
In skillet, brown meat, half at a time, on both sides in hot shortening.
Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; stir into skillet mixture.
Cook and stir until thickened and bubbly, reduce heat.
Cover and simmer for 1 to 1¼ hours or until meat is tender.
Remove meat to platter.
Skim excess fat from gravy.
Drizzle gravy over meat and serve.
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