Type what you have

Ingredients

• ✓ beef round steak
• margarine
• all-purpose flour
• onion
• beef broth
• burgundy wine
• tomato paste
• thyme
• egg noodle
• sour cream

Instructions

1. 1 Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
2. 2 During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
3. 3 Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.

By Sherry Chotowetz

Ingredients

• ✓ beef round steak
• pie pastry
• potato
• onion
• salt
• black pepper
• butter

Instructions

1. 1 Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
2. 2 Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
3. 3 Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
4. 4 Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

By Lorrie Sterling

Ingredients

• ✓ beef round steak
• sandwich roll
• sour cream
• pinto bean
• avocado
• tomato
• jalapeno pepper
• romaine lettuce
• cilantro
• queso fresco
• lime

Instructions

1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Ingredients

• ✓ beef round steak
• corn oil
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ beef round steak
• soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• salt
• black pepper
• meat tenderizer
• garlic powder
• onion powder
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
6. 6 Enjoy!

By Doc the WV Gourmet

Ingredients

• ✓ beef round steak
• kosher salt
• black pepper
• vegetable oil
• tomato paste
• garlic
• butter
• all-purpose flour
• beef broth
• potato nugget

Instructions

1. 1 Slice beef into 3/4-inch strips; then slice these pieces, at an angle, into smaller "tips." Season beef with salt and pepper.
2. 2 Heat oil in a large skillet over high heat until shimmering. Transfer in beef, arranging in a single layer. Let the meat sear until browned, 3 to 5 minutes, before turning over and browning the other side.
3. 3 Reduce heat to medium and add tomato paste, garlic, and butter. Stir everything until the butter melts, and then stir in the flour. Cook and stir for 1 minute.
4. 4 Stir in broth. Raise heat to high and bring to a simmer. Reduce to low, cover, and cook until beef is starting to get tender, about 1 hour and 15 minutes.
5. 5 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
6. 6 Uncover, turn heat to medium, and simmer, stirring occasionally, until the sauce has thickened, and the meat is tender, about 30 minutes.
7. 7 While meat simmers, bake potato nuggets in the preheated oven until crispy and heated through, 20 to 25 minutes.
8. 8 Taste beef tips and adjust the seasoning. Serve immediately over hot potato nuggets.

By John Mitzewich

Ingredients

• ✓ beef round steak
• lime juice
• tequila
• cooking oil
• liquid smoke
• worcestershire sauce
• black pepper
• salt
• paprika
• bell pepper
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ beef round steak
• soy sauce
• rice wine
• brown sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ beef round steak
• beef bouillon
• water
• soy sauce
• cornstarch
• teriyaki sauce
• sugar
• olive oil
• stir-fry vegetable
• water chestnut

Instructions

1. 1 Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
3. 3 Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

By VictoriaSe49896

Ingredients

• ✓ beef round steak
• salt
• pepper
• garlic
• sweet-hot mustard
• bacon
• olive oil
• bourbon whiskey
• rosemary
• worcestershire sauce
• brown sugar
• lemon juice

Instructions

1. 1 Season steaks on both sides with salt and pepper and place onto a plate.
2. 2 Mix garlic and all but 2 teaspoons mustard together in a small bowl. Spread 1/2 of the mustard mixture over one side of steaks and let stand for 30 minutes.
3. 3 Cook bacon in a large skillet over medium-high heat until crisp and browned, 7 to 9 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Leave grease in the skillet.
4. 4 Heat grease over medium-high heat, adding olive oil to cover the bottom of the pan if necessary. Fry steaks, mustard-side down, until golden brown, about 5 minutes. Spread remaining mustard mixture over steaks, flip, and fry until browned on the other side, about 2 minutes. Transfer steaks to a serving platter and keep warm.
5. 5 Stir whiskey, rosemary, Worcestershire sauce, brown sugar, lemon juice, and reserved 2 teaspoons mustard into the skillet and simmer over medium-high heat for 2 minutes.
6. 6 Serve steaks with crumbled bacon and sauce over top.

By DIERDREM

Ingredients

• ✓ beef round steak
• all-purpose flour
• salt
• black pepper
• vegetable oil
• water
• tomato
• green bell pepper
• onion powder
• black pepper

Instructions

1. 1 Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until combined; sprinkle over steak. Pound flour mixture into meat with a mallet or the edge of a sturdy plate.
2. 2 Heat oil in a large skillet over medium heat. Cook floured steak in hot oil until browned on both sides, about 15 minutes. Reduce heat to low and pour in water. Cover the skillet and simmer until meat is tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
3. 3 Mix together tomatoes, green bell pepper, onion powder, remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl until combined; pour over steak in the skillet. Bring to a simmer and cook until sauce has thickened, about 30 minutes.

By nixxie

Ingredients

• ✓ beef round steak
• vegetable oil
• tomato soup
• beef consomme
• green bell pepper
• soy sauce
• cornstarch
• sugar
• ground ginger
• garlic salt
• black pepper
• rice

Instructions

1. 1 Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
2. 2 Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
3. 3 Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.

By TUNA'S MOM

Ingredients

• ✓ beef round steak
• soy sauce
• sesame oil
• brown sugar
• garlic
• red onion
• black pepper
• red pepper flake
• sesame seed
• leek
• carrot

Instructions

1. 1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
2. 2 Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

By SONNYCHIBA

Ingredients

• ✓ beef round steak
• ground cumin
• chili powder
• garlic powder
• onion powder
• salt
• vegetable oil
• onion
• bell pepper
• cooking spray
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
2. 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
4. 4 Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
5. 5 Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
6. 6 Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

By sinork

Ingredients

• ✓ beef round steak
• mayonnaise
• garlic
• olive oil
• green bell pepper
• onion
• salt
• pepper
• hoagie roll
• mozzarella cheese
• oregano

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mayonnaise and minced garlic in a small bowl. Cover and refrigerate. Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Heat oil in a large skillet over medium heat. Sauté beef until lightly browned.
4. 4 Stir in bell peppers and onions and season with salt and pepper. Sauté until vegetables are tender, then remove from heat.
5. 5 Spread each bun generously with garlic mayonnaise.
6. 6 Divide beef mixture into buns. Top with shredded cheese and sprinkle with oregano.
7. 7 Place sandwiches on a baking pan.
8. 8 Heat sandwiches in the preheated oven until cheese is melted or slightly browned.

By Tera

Ingredients

• ✓ beef round steak
• all-purpose flour
• paprika
• onion powder
• garlic powder
• oil
• onion
• cream of chicken soup
• beef broth
• water
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
3. 3 Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
4. 4 Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
5. 5 Pour gravy over beef in the baking pan. Cover with aluminum foil.
6. 6 Bake in the preheated oven until tender, about 2 hours.

By COOKINGQUEEN75

Ingredients

• ✓ beef round steak
• all-purpose flour
• vegetable oil
• cream of mushroom soup
• cheddar cheese soup
• onion
• green bell pepper
• garlic
• worcestershire sauce
• browning sauce
• salt
• black pepper

Instructions

1. 1 Place flour into a bowl. Dredge round steak strips in flour to coat.
2. 2 Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
3. 3 Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
4. 4 Cook on High and cook for 4 hours.

By kattykat583

Ingredients

• ✓ beef round steak
• all-purpose flour
• salt
• black pepper
• vegetable shortening
• water
• tomato
• onion
• green pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
3. 3 Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed.
4. 4 Cut steak into 6 pieces.
5. 5 Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
6. 6 Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper.
7. 7 Simmer until vegetables are tender, about 30 more minutes.

By Chuck Schmahl

Ingredients

• ✓ beef round steak
• oyster sauce
• sherry
• sesame oil
• soy sauce
• sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.
3. 3 Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
4. 4 Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard.
5. 5 Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.
6. 6 Add a little more oil to the wok, if needed, then add beef with marinade.
7. 7 Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes.
8. 8 Return broccoli to the wok; stir until heated through, about 3 minutes.
9. 9 Serve and enjoy!

By Dianne

Ingredients

• ✓ beef round steak
• salt
• black pepper
• vinegar
• carrot
• onion
• peppercorn
• clove
• bay leaf
• parsley
• all-purpose flour
• butter
• gingersnap cookie
• sugar

Instructions

1. 1 Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
2. 2 Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.
3. 3 Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
4. 4 Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
5. 5 Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

By Jerry

Ingredients

• ✓ beef round steak
• bacon grease
• beef sirloin steak
• onion soup mix
• kidney bean
• tomato sauce
• tomato paste
• chili powder
• cumin
• salt
• black pepper
• cola soft drink
• yellow sport pepper sauce
• cocoa powder

Instructions

1. 1 Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.
2. 2 Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
3. 3 Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.

By ChrisG

Ingredients

• ✓ beef round steak
• seasoned salt
• salt
• black pepper
• all-purpose flour
• vegetable oil
• tomato
• onion
• green bell pepper
• carrot
• celery
• beef broth
• garlic
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Cut beef into four portions; pound each to ¼-inch thickness. Season with seasoned salt, salt, and black pepper; coat evenly with about 1 tablespoon flour.
3. 3 Heat oil in a skillet over medium heat. Add beef; cook until browned completely, 3 to 5 minutes per side. Transfer to the prepared baking dish; reserve drippings in the skillet.
4. 4 Add tomatoes, onion, bell pepper, carrots, celery, beef broth, garlic, remaining 1 tablespoon flour, and Worcestershire sauce to the skillet. Bring to a boil; cook and stir for 2 minutes. Pour over beef. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until beef is completely tender, about 1 ½ hours. Sprinkle cheese over beef; continue baking, uncovered, until cheese is melted, 3 to 5 minutes.

By Al Kavalauskas

Ingredients

• ✓ beef round steak
• sesame seed
• soy sauce
• cornstarch
• garlic
• water
• soy sauce
• cornstarch
• white sugar
• red pepper flake
• vegetable oil
• carrot
• green onion

Instructions

1. 1 In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2. 2 In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3. 3 In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4. 4 Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

By ONEMINA

Ingredients

• ✓ beef round steak
• onion
• tomato-chicken bouillon granules
• garlic
• water
• beef stock concentrate
• carrot
• sweet potato
• water
• cabbage
• cinnamon stick
• paprika
• cumin
• black pepper
• coriander
• black cardamom seed
• brown rice

Instructions

1. 1 Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
2. 2 Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

By Keep it Tasty

Ingredients

• ✓ beef round steak
• all-purpose flour
• salt
• black pepper
• vegetable oil
• mushroom
• onion
• carrot
• beef broth
• brown gravy mix
• potato
• pea
• corn
• lima bean
• green bean
• cream of mushroom soup

Instructions

1. 1 Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
2. 2 Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
3. 3 In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
4. 4 Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.

By Donna Jeanne

Ingredients

• ✓ beef round steak
• vegetable oil
• bok choy
• chinese cabbage
• water chestnut
• onion
• pea pod
• carrot
• broccoli
• vegetable oil
• ginger
• white wine
• soy sauce
• sugar
• cornstarch
• water
• brown rice

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. 4 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

By Kitchenista Jane

Ingredients

• ✓ beef round steak
• carrot
• potato
• red wine
• beef broth
• sweet onion
• olive oil
• allspice
• ginger
• black pepper
• paprika
• thyme
• all-purpose flour
• water
• lard
• salt
• all-purpose flour

Instructions

1. 1 Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.
2. 2 Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.
3. 3 Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.
4. 4 Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.
5. 5 Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
8. 8 Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.

By A Cake in the Park

Ingredients

• ✓ beef round steak
• tomato paste
• celery
• carrot
• potato
• corn
• marjoram
• bay leaf
• celery leaf
• parsley
• water
• beef broth
• black pepper
• salt
• paprika
• all-purpose flour
• onion
• vegetable oil
• butter

Instructions

1. 1 Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.
2. 2 While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.
3. 3 Pour beef broth and water into a large soup pot. Stir in parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
4. 4 Mix in corn, potatoes, carrots, celery, and tomato paste. Bring to a simmer and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

By FoodieFamily4

Ingredients

• ✓ beef round steak
• kosher salt
• black pepper
• all-purpose flour
• paprika
• canola oil
• onion
• garlic
• tomato paste
• red wine
• thyme
• rosemary
• herbes de provence
• bay leaf
• beef broth
• worcestershire sauce
• carrot
• potato
• pea
• rosemary
• thyme

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.
3. 3 Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.
4. 4 Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.
5. 5 Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
6. 6 Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.
7. 7 Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.
8. 8 Return beef to the pot, then remove from heat and cover with the lid.
9. 9 Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.
10. 10 Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.
11. 11 Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.

By Matthew Francis