I LOVE fried round steak and have my whole life! It is one of those simple, old-fashioned, hardy, delicious country comfort foods that makes me feel good all over! Ever hear of country fried steak or chicken fried steak? This is their Kwik-n-EZ Kiss'n cousin. Guess what? I have been bringing this culinary gem to the markets and not making alot of noise about it.
The key is to use Old Time 100% Grass-fed round steak that has been mechanically tenderized (aka cube steak), coat it with flour and fry it in Old Time 100% Grass-fed tallow, butter or your favorite cooking oil until browned. Make some pan gravy to put over baked, fried, boiled or mashed potatoes, rice or quinoa with some beans or corn on the side and dinner is served!
Cut the Old Time 100% Grass-fed tenderized round steak into portion size pieces (about the size of an I-phone 7 in our house). Put 1/4 to 1/2 cup of flour in a baggie or bowl and add the round steak one piece at a time and coat with the flour. I added about 1/4 tsp salt and 1/4 tsp garlic powder to the flour (you can add your seasoning of choice). Get your pan nice and hot and add the tallow, butter or oil and then the pieces of steak. When you see the liquid start to pool on the top of the meat and the sides of the meat start to look lighter in color, it is time to flip it. Cook until browned or to the desired temperature on a meat thermometer.
To make a pan gravy from the drippings, add 2 tablespoons of butter or tallow to the pan over medium heat. When the fat is melted, add 2 tablespoons of the left over seasoned flour and cook flour until slightly browned (a few minutes or so). Get ready with a whisk and slowly add about 1 1/2 cups of beef broth, water or milk while whisking. The more you whisk and are consistent in adding your liquid, the least amount of lumps you are likely to get. If the gravy is too thick, you can add a little more liquid, if too thin, let it reduce down by simmering a little bit.
It does not get much better than this for me.
Old Time Farm