A round steak is a beef or veal steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye of round, bottom round, and top round. This is a lean cut and it is slightly tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Eye of round is the most tender part of the round saying that I still like to prepared with slow moist-heat methods. First of all slice it very thin then season and braise then continue cooking it in some type of sauce. You can also marinate the thin slices and then shallow fry or batter then deep fry.
I usually use veal because it’s more tender, but you can use beef if you prefer that. This dish somehow tastes pretty close to a beef stroganoff, very creamy and scrumptious but with less ingredients and much faster to prep and cook. Also you can use any type of cheese, I use smoked cheese because it adds another layer of flavor.
Ingredients
- 1 whole veal eye of round
- 1 large onion
- 1/4 cup olive oil
- 5 slices smoked swiss or provolone cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup double cream
- pinch of nutmeg
- salt and pepper
Instructions
- Chill the meat in the freezer for 1 hour then thinly slice and sprinkle with salt and pepper.
- Peel and thinly slice onion.
- Place a large deep pan over high heat, pour half of the olive oil in the pan and fry the meat slices until golden brown on both sides. Remove from pan and arrange in an oven safe deep dish set aside.
- In the same pan pour rest of the olive oil and fry the onion slices until golden, remove from pan and add to the meat slices.
- In the same pan place butter, reduce heat to medium, add flour stir and cook for 2 minutes. Slowly and with continues stirring add milk, cream, bring to boil, season then remove from heat.
- Pour the sauce over the meat and onion, sprinkle with some nutmeg, arrange cheese slice over the top.
- Preheat oven to 400 F. place the meat dish on the middle rack and bake for 15 minutes, remove from oven, plate and serve.
Notes
* Also try adding sliced mushrooms. I usually serve this dish with rosemary, butter smashed potatoes.
Bon Appetite
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