What is a round steak?

round steak is taken from the top of the rear quarter of the cow. Conventional round steak slices are upper round, lower wheel and eye of round steaks. This cut of meat is not marbled by fat, so it can be very hard when cooking. The secret of a tender and tasty round steak is slow cooking with added liquid, such as the Swiss steak and steamed recipes. There are many uses for this particular cut of beef, while the grounding and rolled and tied roast is some of the more used options. The round steak comes from this area of ​​beef and provides many recipes usually a cheap protein element. This cut of beef can become extremely hard and difficult food if it is cooked fast and dry, so a round steak is not a popular cut of beef for grilling or grilling. Traditional use for round steak includes cooking long and low heat to break the Muskev fibers. This is also the best if it is done when cooking steak in some type of liquid.

To provide the best results of taste, many recipes require the bike to be brown in a hot pan until a bark has developed on the face of the meat. Once it is achieved, the meat is then transferred to the baking pan to complete the cooking. Vegetables are often placed in a pan with a steak to absorb some of the flavors of beef. The steak is covered with some type of fluid, often water or beer and the pan is covered and placed in a low -temperature furnace for several hours.

As soon as the meat comes out of the oven, juices are usually made of sauce that are served with meat and vegetables. By adding flour to cold water and whipping to remove all lumps, the mixture can be mixed into boiled men's juices until a strong brown sauce develops. The sauce is Seasoned with salt and pepper and food is ready to serve. The round steak is best if it allows to relax after cooking. Usually the rest time for a round steak shoIt dates with the time needed to create the sauce, so the whole food can be ready to serve simultaneously.