32 ounces beef top round steak, cut in 4 steaks, about 1/2-inch thick
salt & freshly ground black pepper
3 cups all-purpose flour
1/4 cup seasoning salt or spice essence
1 1/2 cups buttermilk
vegetable oil (for frying)
1 pint oyster
2 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely sliced green onion
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon seasoning salt or spice essence
2 1/2 cups milk

Directions

Using meat mallet, vigorously pound each steak until well tenderized and about 1/8″ thick.In a large bowl, combine 3 cups of flour with 3 tablespoon seasoning salt. In another large bowl, combine buttermilk with remaining 1 tablespoon seasoning salt.Coat steaks with flour. Shake off excess flour, dip steaks in buttermilk, and then coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.

Preheat oven to 200 degrees.Heat 1/2″ of oil in large, deep-skillet or Dutch oven over medium-high heat until almost smoking. Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.When steak is done, transfer to paper-lined tray or plate to drain, and keep warm in the oven while you fry the oysters and make the gravy.

Coat oysters with the flour. Shake off excess flour, dip oysters in buttermilk and then coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer the oysters to another paper-lined tray and place in the oven. Reserve pan with fond to make the gravy.

Add 2 tablespoons flour to skillet and cook, stirring, with the crumbly bits and oil 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and 1/2 teaspoon seasoning salt, and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk, a little at a time, until thoroughly combined. Cook until gravy is smooth and thickened, about 5 to 10 minutes.

Spread a large serving spoonful of gravy on serving platter. Top with 4 steaks in spoke-like fashion. Place oysters atop each steak. Spoon additional gravy over oysters and in center of platter. Sprinkle with remaining green onions and serve.

2 lbs round steak
seasoned flour
1/2 cup butter, divided
2 medium onion, sliced
1/2 lb mushroom, see note
1/2 cup water
2 tablespoons grated cheese
1 teaspoon salt
pepper
1/4 teaspoon paprika
1/4 cup sour cream

Directions

Note: The recipe reads “1/2 pound peeled, fresh or canned mushrooms, sliced”.

Cut steak into serving sizes and dredge with your favorite seasoned flour. Melt 1/4 cup butter in large frying pan and add mushrooms and onions. Cook until onions are tender and the mushrooms are just lightly browned. Remove from pan and set aside.

Add remaining butter and when melted add the steak and brown on each side.Stir in rest of ingredients and the mushroom mix. Cover and cook until meat is tender enough to cut with a fork.

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* 1/3 Cup Lemon Juice
* 1/3 Cup Soy Sauce
* 2 Tablespoons Catsup
* 1/8 teaspoon Minced Garlic
* Dash of Pepper
* 1-1/2 Pounds Round Steak

Directions

1. Blend first 5 Ingredients in a 13 x 9 x 2 Pan. Place Round Steak in Marinade, turning to Coat. Cover & Refrigerate 6 Hours or Overnight;
2. turning occasionally. Drain & Broil 5 tp 7 minutes, on each side or until Desired Doneness, Basting Occasionally with Remaining Sauce. Makes 6 Servings

2 lbs thick slice round steak
2 tablespoons butter
2 onion, sliced
1 (14 ounce) can tomato
1 tablespoon tomato sauce
1 teaspoon brown sugar
2 teaspoons worcestershire sauce
salt
pepper

Directions

Slash the meat at intervals to prevent curling.Brown the meat in some melted butter in a fry pan.Reduce the heat and add onion slices. Cook until soft.Add the tomatoes, tomato sauce, sugar, Worcestershire sauce and season to taste.Cover tightly and simmer for 1 1/2 hours or until the steak is tender.Serve on a plate and pour the sauce over the slice to serve.

2 lbs beef round steak, cubed
1/4 cup mustard
1 ounce French onion soup mix
6 slices bacon
1 (10 3/4 ounce) can condensed golden mushroom soup

Directions

1. Cut steak into about 6 portions.
2. Spread mustard over each piece, and sprinkle the onion soup mix on top.
3. Lay the strips of bacon on each one of the steaks, and roll up jelly roll fashion.
4. Use toothpicks to secure.
5. Place the steaks in a foil lined baking pan, and spoon the soup over the top.
6. Cover tightly with more foil, sealing well so the juices won’t leak out.
7. Bake for 3 hours in a 325 degree oven.
8. The juices will thicken for a delicious gravy.

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3 lbs round steak, 3/4 in
2 tablespoons cooking oil
1/2 cup chopped onion
1 teaspoon minced garlic
3/4 cup catsup
1/2 cup vinegar
3/4 cup water
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper, as you like (or more)

Directions

Cut steaks into 10 serving pieces.Pour oil into heavy skillet and brown steak on both sides.Arrange steak in a 9×12 glass baking dish.Add onion and garlic to skillet and brown lightly.Add remaining ingredients. Simmer in the skillet for about 5 minutes.Remove and pour sauce over the steak in the baking dish.Cover the dish with aluminum foil and bake in a 350 degree oven for about 21/2 hours or until the meat is fork tender.Serve hot with favorite side dish.

* 1- 1/2 pounds round steak
* 5 slices bacon, chopped
* 2 cups seasoned bread cubes
* 3/4 cup beef broth
* 1/3 cup onion, chopped
* 2 garlic cloves, finely minced
* Salt and pepper
* 6 toothpicks
*

* Mushroom Gravy
*

* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 1- 1/4 cups beef broth
* 1/2 cup water
* 1/2 cup dry red wine
* 2 cups mushrooms, sliced
* Salt and pepper

Directions

1. Cut round steak into six equal-size portions. Place meat between waxed paper, or a zipper-lock bag, and lightly pound with a mallet (or heavy skillet) until about a 1/4-inch thick. Season meat with salt and pepper. In a medium bowl, combine bread cubes, beef broth, garlic and onion. Fry bacon in a large skillet until crisp. Remove cooked bacon from pan and drain on paper towels. Reserve 2 tablespoons of the bacon grease. Combine bacon with bread mixture.
2. Place pounded steaks on a flat surface and divide bread stuffing equally, about 1/3 cup each, onto meat. Roll each piece snugly and secure with a toothpick. Return skillet to burner and heat reserved bacon grease over medium-high heat. Place rolls in pan and brown evenly. Transfer rolls to a lightly greased baking dish.
3. To prepare gravy, melt butter in the same skillet over medium heat. Stir in flour and continue stirring until flour mixture (roux) is light brown in color, for about 3 to 4 minutes. Whisk in beef broth and water, a little at a time, to blend with flour mixture. Bring to a boil, reduce heat and simmer for 2 to 3 minutes. Stir in wine and mushrooms, and season to taste with salt and pepper.
4. Pour gravy over browned rolls, cover and bake in a preheated 350 degree oven for 50 minutes. Remove toothpicks before serving.
5. Editor’s tip: For best results, trim the silverskin, gristle and bone from any antlered game steak before cooking.

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3 lbs boneless beef round steak, cut into serving-size pieces
2 tablespoons vegetable oil
2 medium carrot, cut into 1/2-inch slices
2 celery rib, cut into 1/2-inch slices
1 3/4 cups water
1 (11 ounce) can tomato rice soup
1 (10 1/2 ounce) can French onion soup
1/2 teaspoon pepper
1 bay leaf

Directions

In a large skillet, brown beef in oil over medium-high heat; drain.Transfer to a slow-cooker.Add carrots and celery.Combine the remaining ingredients; pour over meat and vegetables.Cover and cook on low for 6-8 hours or until meat is tender.Discard the bay leaf before serving.Thicken cooking juices if desired.

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* 3 lb Moose round steak
* 1 Stick butter
* 1 lb Ground venison
* Salt and pepper to taste
* 1 lg Onion, chopped
* 1 c Water
* 2 tb Pine nuts
* 1/2 c Burgundy

Directions

1. Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion, adding ground venison and pin nuts. Tenderize steak with meat tenderizer using directions on bottle. Lay steak on floured board. Spread ground meat mixture on round steak and roll up as a jelly roll. Tie with butcher string. Melt remaining butter and brown steak on all sides. Add water and burgundy. Cover and steam for two hours or until tender.

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* 1/4 cup or more of flour
* salt
* pepper
* 1 1/2 lb bottom round steak, about 3/4 inch thick, cut into 6 pieces
* 2 Tbl EVOO
* 1 Tbl butter
* 1 Large onion, sliced
* 2-3 stalks of celery, cut up in 2″ pieces
* 1 (14.5 oz.) can of stewed tomatoes, undrained
* Sliced mushrooms 1 jar (optional, add during last 30 mintues)

Directions

1. Mix flour, salt and pepper together in a plate
2. Heat oil/butter mixture in a 10″ skillet over medium heat.
3. Dredge steak in flour and cook in pan until nicely browned, turning once (about 15 minutes)
4. Place beef in a 3 1/2 to 4 Qt slow cooker
5. Distribute onion and celery over beef
6. Pour entire can of tomatoes over beef and vegetables
7. Cover and cook for 7 to 8 hours or until steak is tender
8. Carefully remove steak(keep warm) and thicken gravy if desired, with a mixture of corntarch and cold water in equal parts.

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