Pepper Beef Rolls
 Beef Stir Fry (added 10/02)
 Beef with Mustard and Brandy (added 12/03)
 Beef Stroganoff (added 12/03)
 Steak Kabobs with Romano Cheese (added 12/03)
 Pineapple stir fry (added 12/03)
 Round Steak Parmesan (added 12/03)
 Pepper Steak (added 6/04)
 Spicy Round Steak (added 6/04)
 Barbecue Round Steak (added 6/04)
 Round Steak Kabobs (added 6/04)

Beef stir fry
A simple stir fry with toasted nuts and thinly sliced London Broil.
1 c walnuts or slivered almonds (toasted)
1.5 lb London Broil sliced paper thin
2 Tb olive oil
2 Tb soy sauce
2 ts ginger
1/2 fresh red chili pepper (not too hot; diced very small; roast first for added flavor)
2 cloves garlic, minced
2 carrots sliced very thin on the diagonal
1 sm onion sliced very thin
1 green pepper, sliced very thin
4 c shredded chinese cabbage
8 oz angel hair pasta

Toast nuts in dry wok.   Boil water for pasta in large stockpot.  Cut still partially frozen London broil into the thinnest slices possible.  Heat oil in wok.  Add beef.  Stir fry 3-5 minutes until brown.  Remove from pan.  Toss with seasonings.  Add a bit more oil if needed. Add in order, pepper, garlic, carrots, onion, pepper, cabbage, stir-frying about 45 seconds after each addition. Put pasta in boiling water.  Drain when tender.  Divide noodles on 6 plates, serve beef mixture over.  Scatter walnuts or slivered almonds on top.

Beef with Mustard and Brandy
The flavors in this beef are deep and rich, somewhat fruity.  Although some of the ingredients are unusual, all are readily available in most large grocery stores, and the recipe is not really time-consuming or difficult.
1 Tb olive oil 
1 1/4 lb bottom round steak trimmed of fat and membrane 
1/2 c brandy 
2 c beef stock 
2 Tb coarse grained mustard 
2 Tb Dijon mustard 
4 leeks peeled, thinly sliced 
4 sun dried tomatoes (not oil packed) cut into slivers 
3 large garlic cloves peeled and thinly sliced 
6 juniper berries 
2 bay leaves 
Coarse-ground black pepper and salt to taste 
Preheat oven to 325°F. Heat oil over medium heat in a Dutch oven or oven-proof skillet and brown meat on all sides.  Remove meat and add brandy, stirring to scrape up any browned bits in the bottom. Cook until the brandy is reduced to a syrupy glaze. Stir in stock, mustards, leeks, sun dried tomatoes, garlic, juniper berries, and bay leaves.  Bring to a boil. Return the meat to the pan, and place in the oven. Bake, turning the meat every 30 min, for 2 hours (add a bit of water if starts to run dry).  Remove bay leaf and season the sauce with pepper. Thicken the sauce if needed with 1Tb cornstarch dissolved in 1/4 c cold water.  Cut the meat into thin slices, arrange on a platter, and spoon the sauce over.

Beef Stroganoff 
The ketchup and paprika introduces a little bite and color into the typical creamy stroganoff.  Great served over brown or wild rice.
2 lb round steak cut into pieces and pounded with a mallet 
1 ea onion, large/sliced 
2 Tb olive oil
2 Tb flour
3 Tb ketchup
1 ts paprika 
1 Tb coarse pepper
3 Tb soy sauce 
1/2 c sour cream 
1 lb mushrooms sliced thinly

Cut beef into serving sized pieces and pound with a meat mallet.  Cook onion in olive oil in a Dutch oven or heavy skillet until transparent. Remove from pan. Dredge meat in flour and brown in same pan. Return onions to pan. Add mushrooms, ketchup, paprika, pepper and 1 c water.  Turn on low, cover and simmer for 1 hour.  Add sour cream and soy sauce.  If too thick, add up to 1/2 c milk.  Simmer until sauce thickens.  Serve over cooked brown rice or noodles. 

Steak Kabobs with Romano Cheese
This recipe is a bit fussy, but turns an inexpensive cut into a delightful company meat that is perfect for grilling on a fall evening.  Serve nestled in a bed of pilaf.
1 lb round steak 
marinade:
   1 c soy sauce
   ¼ c sherry or red wine
   2 cloves garlic; crushed
   2 ts sugar
filling:
   4 cloves garlic, crushed or minced very fine
   1/2 ts salt 
   3 fresh basil leaves, chopped 
   2 sprigs fresh Italian parsley
   2 sprigs fresh cilantro 
   Freshly coarse-ground black pepper 
   ¼ c grated Romano cheese 
Pound the steak with a meat mallet to tenderize. Marinate overnight.  Remove from marinade (discard marinade) and let drain.  Pat lightly with a paper towel.  Sprinkle both sides lightly with black pepper. Sprinkle the meat with the Romano cheese. Mash the garlic, salt and basil, cilantro and parsley together into a paste. Spread evenly on the steak.  Roll the steak into a tight jelly roll form and slice into 3/4 inch thick rolls. Thread through skewers.  Grill or broil 15 - 20 minutes or until done. Turn once half-way through cooking.

Pineapple stir fry 
A quick and easy stir fry using an inexpensive cut of beef.  Start the meat marinating and the brown rice cooking when you come home from work.  Start stir-frying a few minutes before dinner and serve piping hot with the vegetables still crunchy.
1 pound beef top round steak, cut 1/2-inch thick 
1 (8 ounce) can pineapple slices (juice pack) 
marinade:
  2 Tb dry sherry (can use red wine vinegar or water) 
  1 Tb soy sauce 
  1 Tb molasses (can use brown sugar or honey)
  1/8 to 1/4 ts crushed red pepper 
stir fry:
  olive oil
  4 green onions, cut into 1/2-inch pieces 
  1 red pepper sliced
  1 Tb cornstarch 
  1 medium tomato, cut into wedges
  1 (6-ounce) package frozen pea pods, thawed 
2 c hot cooked rice 

Partially freeze meat (or partially thaw); cut on bias into very thin bite-size strips. Drain pineapple, reserving juice. Cut pineapple slices into chunks and set aside. In a bowl stir together reserved pineapple juice, dry sherry, soy sauce, molasses, and red pepper. Add meat; stir till coated. Cover and marinate meat in the refrigerator 1 hour. Drain well, reserving marinade.  Stir-fry half of meat in1Tb oil in skillet or wok. Stir-fry for 2 to 3 minutes or till browned. Remove meat. Add a bit more oil to pan and stir-fry remaining meat, onions and pepper for 2 to 3 minutes or till meat is browned. Return all meat to skillet. Push meat from center of skillet. 
Stir cornstarch into reserved marinade. Add sauce to center of skillet. Cook and stir till thickened and bubbly. Add tomato, pea pods, and pineapple. Stir ingredients together until coated with sauce. Cook and stir about 2 minutes more or till heated through. Serve over hot cooked rice. 

Round Steak Parmesan
Baking the round steak makes it tender, and the cheesy sauce is great with noodles or rice.  Sure to be a family favorite.  You can also make this dish ahead and freeze.  Just bake until done, then cool, add the mozzarella, cover tightly with plastic wrap and then foil, and freeze.  Remove from freezer the night before and allow to thaw in the refrigerator for about 24 hours, then bake about 30 minutes until hot and the cheese melted.
1 1/2 to 2 pounds beef round steak, about 3/4 inches thick 
3 Tb flour 
1/2 ts salt 
1/8 ts pepper 
1 egg, slightly beaten 
1 Tb water 
1/2 c fine dry whole wheat bread crumbs 
1/2 ts dried leaf basil 
3 Tb cooking oil or shortening 
1 can (15 1/2 ounces} diced tomatoes 
1 can (8 ounces) tomato sauce 
1/4 c grated Parmesan or Romano cheese 
2 ts dry red wine (can use red wine vinegar)
1 ts honey (can use brown sugar)
1/2 ts dried leaf oregano 
½ ts onion powder
½ ts garlic salt
1 c shredded Mozzarella cheese 

Cut round steak in serving-size pieces. Combine flour, salt and pepper; dredge meat and pound on both sides to tenderize and flatten. Mix egg with water. Combine bread crumbs and seasonings. Dip each piece of meat in egg mixture and then dredge in bread crumb mixture, coating thoroughly and evenly. Brown in hot olive oil in large oven-proof skillet or dutch oven over medium-high heat. Remove meat and scrape up bits of browned pieces.  Combine tomatoes, tomato sauce, Parmesan cheese, wine and honey and simmer 5 minutes in Dutch.  Return meat to Dutch oven or skillet.  (Alternatively, place meat in a 13x9 inch baking dish and pour sauce over meat). Cover tightly with foil or lid and bake at 300° for 90 minutes or until tender. Sprinkle cheese on top of meat and broil until cheese melts and starts to brown. Makes 6 servings.
 

Pepper Steak
I grew up with my mom’s form of this recipe, which I adapted.  She always used her home-canned tomato mixture- quartered tomatoes, diced green peppers and sliced onions.  The meat would simmer on the stovetop all afternoon and be fork tender by suppertime.  My mom always served it with potatoes, but I prefer serving the meat, sauce and vegetables over rice.
3 Tb olive oil 
1-2 pounds round steak 
½ c whole wheat flour
1 ts salt 
1 ts coarsely ground black pepper 
1 ½  c thinly sliced onion 
3 cloves garlic, sliced
1 c diced celery 
2 c canned tomatoes, chopped 
1 ts honey 
2 bay leaves 
½ ts thyme 
2 large green bell pepper 
2 large red or yellow bell pepper
1 ½ ts cornstarch 
2 ts soy sauce 
¼ c cold water 
Cut meat into serving sized pieces.  Pound with a mallet between two sheets of plastic wrap or waxed paper.  Mix salt and pepper with flour.  Dredge meat in flour mixture and then brown in hot oil in 2-4 batches (pieces shouldn’t touch each other in the pan).  Remove meat.  Saute onions and garlic until limp.  Add celery, tomatoes, honey, bay leaves, thyme.  Turn to a low simmer, cover, and allow to braise for up to two hours.  Add water conservatively as needed.  After the long simmer, seed and cut peppers into strips and add to meat mixture.  Cover and simmer until peppers are just crisp tender (8-10 minutes).  Blend soy sauce, water and cornstarch in a cup.  Pour into meat mixture and stir gently until it becomes thick and clear, 1-2 minutes (you may have to add a bit more water).  Serve over brown rice.
 

Spicy Round Steak
Similar to pepper steak, but with fewer peppers and a sauce with a rich clove aroma.  If you disdain using ketchup in your recipes, replace it with 1 c tomato paste mixed with 1 ts honey, 1 ts onion powder, a dash of salt and some water to thin to the proper consistency.  If I’m pressed for prep time, I skip the pounding part and lower the oven temperature to 200°F, add a bit more water, and cook for 3 hours.  This is also excellent in the crock pot.
¼ c whole wheat flour 
½ ts coarsely ground pepper 
2 pounds round steak -- 1/2-inch thick 
3 Tb oil 
1 c ketchup
½ c water 
1 medium onion sliced thin 
1 lemon sliced thin 
1 green and 1 red pepper seeded and cut into long thin slices
5 whole cloves 
Cut steak into serving-sized pieces.  Combine flour, salt and pepper; dredge steak in flour mixture; place steak between two sheets of plastic wrap, and flatten steak with a meat mallet or the edge of a heavy ceramic plate.  Brown steak in oil.  Place in baking dish or Dutch oven. Blend ketchup and water; pour around steak and add onion, lemon, green pepper and cloves. Cover tightly with aluminum foil or Dutch lid; place on lower rack of oven. Bake at 250° for about 90 minutes.

Barbecued Round Steak
The long baking time ensures tender round steak, while the 30 minutes of uncovered baking creates a nice barbecue glaze with enough extra sauce to drizzle over rice.
1-1½ pounds round steak, about 1 1/2 inches thick 
2 Tb olive oil 
2 cloves garlic, minced 
½ c red wine vinegar 
3 Tb honey 
2 ts paprika 
4 Tb Worcestershire sauce 
1 c ketchup 
2 ts dry mustard 
1 ts pepper 
Cut round steaks across the grain into slice about ½ inch wide.  Brown steaks in hot oil.  Remove to baking dish and set aside.  Place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes. Pour over steak, cover tightly with foil, and bake at 300° for 1 hour. Uncover and bake for 30 minutes longer.

Round Steak Kabobs
The marinated round steak is tender enough for kabobs in this easy grilling recipe using summer vegetables.  The cherry tomatoes hold their shape better if you use ones that are slightly unripe and cradle them with pieces of pepper.
1 lb top round steak
1 c red wine vinegar 
1/2  c water 
1/2  c soy sauce
4 ts honey 
1 ts dried thyme 
1 ts freshly ground pepper
4 cloves garlic, crushed
10 medium fresh mushrooms
1 large yellow squash, cut into 1/2 inch pieces
1 green and 1 red pepper, seeded and cut into 1 inch pieces
8 cherry tomatoes
olive oil or butter
vegetable cooking spray
Cut steak into 1 ½ inch pieces and place in zip-top plastic bat.  Combine vinegar, water, soy sauce, honey, seasonings and garlic.  Pour half over steak and reserve and refrigerate half to use for a basting sauce when grilling.  Seal bag well, turn to distribute, and refrigerate about 8 hours, turning occasionally.  Remove steak from bag and let marinade drain off.  Discard used marinade.  Thread steak, mushrooms, squash, and peppers on 4 (15 inch) skewers (if you're using wood skewers soak them in water for 30 minutes first).  Brush kabobs with melted butter or olive oil.  Place on grill over medium-hot coals. Grill approximately 6 minutes on each side, basting frequently with reserved marinade.