Quick recipe to make tender panfried round steak?

Tuesday is steak night, have to get round steak because it's the leanest (not a health issue, just because boyfriend gags on visible fat/gristle!), BUT I find round steak pretty tough. I have an hour between getting home and when I want to serve dinner - any suggestions for making my round steak a bit more tender?

ask your butcher to tenderize the steak for you. Another idea could be to tenderize it yourself by bashing it out with a mallet. Or maybe find a nice BBQ marinade and marinade the steak over night. Always cook the meat slowly to keep it tender. Seal both sides as soon as you put the meat in the pan to keep the juices in.

parmesan round steak

INGREDIENTS:
1 1/2 to 2 pounds round steak
1 egg, beaten
1/3 cup milk
1/2 cup fine dry bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons bacon drippings or 1 tablespoon of butter and 2 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon dried leaf oregano
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon paprika
6 small onions, peeled and sliced
PREPARATION:
Cut steak into 6 serving-size pieces. Pound to 1/2-inch thickness. combine egg and milk. Mix bread crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon paprika. Dip steaks in egg mixture; dredge in seasoned crumbs.
In a large skillet (skillet should have a cover and should be ovenproof, or transfer skillet contents to a baking pan later), brown meat in bacon drippings. If skillet is not ovenproof, move steaks to a baking pan. Add water to skillet (if using baking pan for steaks, scrape up browned bits and pour water from skillet to baking pan with steaks). Sprinkle oregano on steaks. Place 2 teaspoons Parmesan cheese on each steak. Combine 1/4 teaspoon salt and 1/4 teaspoon paprika. Sprinkle onions with paprika mixture and add to beef mixture. Cover skillet or baking pan tightly with foil or lid and cook at 325掳 for 1 1/4 to 1 1/2 hours or until meat is tender.
Serves 6.

PAN FRIED STEAK

Round steak, 6 serving pieces
1/2 c. shortening
Flour
Salt & pepper

Pound steak to make tender. Put flour on wax paper. Sprinkle salt and black pepper lightly on both sides of each piece. Coat steak with the flour.
Melt shortening in a large skillet. When shortening is melted but not hot, put a few pieces of steak in the skillet. Cook the rest after the first pieces are done. Cook on medium heat uncovered on both sides for about 10 minutes or until brown. Take out of skillet and drain on paper towel on a plate.


PAN GRAVY:

1/3 c. shortening
2 tbsp. flour
1 1/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper

Use the liquid from cooking the steak, about 1/3 cup. Put salt, pepper and flour in the skillet and cook on medium high heat, stirring constantly until flour is brown, not real dark. Pour in the milk and cook until thick. Serves

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OVEN FRIED ROUND STEAK

Round steak
Cream of mushroom sup
Onions
Salt and pepper

Buy round steak tenderized. Brown, floured in fry pan (enough to brown each side). Put in small roast pan and add onions. (Can quick fry onions when brown meat if desired.) Pour cream of mushroom sauce over meat and slow cook at 300-325 degrees for about 2 hours. Check a couple times; may have to add a little water.
P.S. Also, instead of cream of mushroom soup, make gravy out of drippings from fry pan and pour over meat. Either is very good. Quick and easy!sdr

Country Fried Round Steak

Source: Recipe courtesy Elvis Presley - Memphis, Tennessee

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon onion powder
2 (5 ounce) Black Angus top round steaks
Buttermilk
4 ounces whole butter
Country Gravy (recipe follows)

Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture. Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture. Heat butter in saut脙漏 pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.

Serve with Country Gravy.

Country Gravy
1 medium garlic clove, minced
2 ounces bacon grease
4 ounces all-purpose flour
1 cup heavy cream
1 cup water
Black pepper, to taste
Kosher salt, to taste

Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

Yield: 2 servings
(*-*)

The marbling within the steak cooks away....so there is no need to buy lean ....hence tough meats. just trim away the out side fat.


but,on the other hand...breading and deep frying a good steak would be a shame.

get a mallet and bash the crap out of the beef, then drop it in some milk or egg yolk and then put it inside a mixture of flour, grahm cracker and some salt and pepper, then put it in your frier or pan with oil.

You really have to cook it a long time to make it tender. I throw it in a Dutch oven, brown, reduce heat and add either stewed tomatoes and beef broth or a can or two of cream of mushroom soup and some water and simmer for about 2 hours on medium heat. Serve over rice.

I am sorry if this doesnt help given time constraints. Perhaps put it in a crockpot before you leave in the morning with ingredients of your choice and cook on low .