Best Round Steak In Beer Recipes

ROUND STEAK IN BEER

Steps:

• flour steak then brown in oil in skillet.
• then place meat in a 2 quart casserole dish.
• in the skillet brown onion.
• stir in tomatoes, oregano, basil worcestershire sauce, beer salt and pepper.
• Bring to a boil for 1 minute.
• pour sauce over meat in casserole dish.
• bake covered in a 350 oven for 1 1/2 hours.

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

BEEF IN BEER IN THE SLOW COOKER

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

ROUND STEAK WITH BEER AND ONION GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Season steak with salt and pepper.
• You can cut into large pieces or slice into 1" wide strips.
• Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
• Brown steak on both sides; Set aside.
• Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
• Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
• Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
• Pour gravy over steak and onions. Top with sliced mushrooms.
• Cover and bake until tender, about 1 1/2 to 2 hours.
• Remove bay leaf before serving.
• Makes 4 servings.

CAJUN SMOTHERED ROUND STEAK

Steps:

• Pat the round steak dry with a paper towel. Tenderize the beef by pounding with a tenderizer.
• Cut into approximate ¼ pound pieces about 4 inches square. This does not need to be exact.
• Sprinkle both sides of beef with kosher salt and Creole seasoning. Set aside.
• Slice yellow onions in half crossways, then slice each half into half-rings. Slice bell pepper in half, crossways, then into half-rings. Roughly chop garlic. Slice or quarter the mushrooms, if using.
• Mix the Herb and Spice Blend in a small prep bowl and set aside. Measure all the remaining ingredients and set them aside.
• In a cast-iron Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.
• Season about 1 cup of AP Flour with kosher salt and ground pepper, then dredge the beef in it. Shake off the excess flour and carefully add it to the hot oil a piece at a time. Make sure not to overcrowd the Dutch oven, so do this in batches.
• Brown the floured beef for about 1 minute on each side. Remove the beef and set it aside.
• Once all the beef has been browned, lower the heat to medium and add the butter. When the butter is bubbly, add the mushrooms (if using) and saute another 5 minutes.
• Next add the yellow onions and bell peppers. Saute, stirring often for about 15 minutes until the onions are starting to caramelize.
• Add the garlic and about 1/2 of the Herb and Spice Blend without the bay leaves. Saute until aromatic, about 2 minutes.
• Add the 2 tablespoons of AP flour and mix well into the vegetables. Saute for about 5 minutes until the flour taste has cooked off.
• Add the remaining Herb and Spice Blend, the bay leaves and Worcestershire sauce. Stir to thoroughly combine and saute for about 2 to 3 minutes.
• Increase the heat to high, add the stock and bring to a low boil. Lower the heat to maintain a heavy simmer for about 5 minutes.
• Add the browned beef back to the gravy and stir so that all the beef is coated with gravy.
• Lower the heat. Cover the Dutch oven and simmer for about 2 ½ to 3 hours, until the beef is very tender and pulling apart. Stir occasionally so that it does not stick to the bottom.
• Taste for seasoning and add more salt, pepper, or creole seasoning if needed. Add more stock if the gravy gets too thick.
• When the beef is very tender, remove the Dutch oven from the heat and let it sit for about 10 minutes, covered. Remove the bay leaves and serve.

BRAISED ROUND STEAK WITH BEER

Steps:

• Cut round steak into serving size pieces.
• Brown cut up round steak and then add add all other ingredients.
• Simmer about 1 1/2 hours or until meat is tender. I sometimes add cut up potatoes in the last 45 minutes. You will have delicious gravy. If you want the gravy thicker use potato buds to thicken. It works great.

ROUND STEAK WITH BEER MARINADE FOR THE GRILL.

Steps:

• Note: you can use sugar in place of honey. The beer can be flat or fresh.
• Combine the beer, onion, pepper, soy sauce, honey, garlic and red pepper in a dish.
• Place the steak in and turn to marinate. Cover and marinate overnight or six hours at least.
• Drain and save the marinade. Boil the marinade for 2 to 3 minutes before spooning over the meat after grilling. DO NOT USE unless you boil it.
• Grill the meat for about 12 mins over charcoal or until done to your taste. Let stand for 10 minutes before cutting.

ROUND STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.