The cost of steak can be rather expensive and unfortunately I cannot always afford my favorite cut of beef, the Ribeye. When times are tough and tight, I have no problems going for a cheaper cut of meat, because the secret is knowing how to cook it to make the best flavor of the beef. There are cuts of beef that can be tough and chewy if not cooked properly and one of those cuts of beef is the Bottom Round Steak.
Bottom Round Steak, also known as Beef Round Bottom Steak or Round Steak
This type of steak can be cut thin (about 1/8 inches), cooked quickly in a skillet to medium rear and still taste delicious, which is what I have done in this recipe. Add some onions, garlic, mushrooms and I’m in heaven. I was really surprised how tender the meat was, but don’t over cook it or else it will be tough. The trick is to cook it until it is just a light pink. If it is brown, then it will probably be tough to chew.
1 to 2 lbs Bottom Round Steak, cut into strips 1/8″ (be sure to cut AGAINST the grain)
1 Onion, sliced (I cut the onion in half so you have half onion rings)
1 to 2 Garlic Cloves, minced
1 pint Mushrooms, quartered
2 TBS Olive Oil
1 tsp Paprika (Hungarian, Smoked, or Regular Paprika)
1 to 2 tsp Italian Herbs
Salt
Pepper
After slicing meat into 1/8″ strips against the grain, season with salt and pepper and allow to sit while cooking other ingredients.
In a large skillet, warm olive oil to medium heat. Add onions and saute until clean and soft. Add mushrooms and cook for an additional 10 minutes. Add garlic and cook for a couple of minutes. Add steak and sprinkle with herbs and paprika. Cook for just a few minutes, three to four minutes. Cook until steak is a light to very pale pink (medium rear).
Serve over rice or noodles, or just enjoy as is.
Sauteed Bottom Round Steak with Onions, Garlic, and Mushrooms
D-Liss-Ous Dishes 