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Sunday, December 7, 2014

Eye Round Steaks

Photo courtesy of the Cooking Corner.
    The hubby introduced me to eye round steaks a few years back. They had not been in my previous cooking experience. I have learned that these little lean, round medallions are best seared and then simmered in gravy. A little moisture and flavor additives can go a long way.
    Using a slow cooker is another way to ensure that these steaks come out fall-apart tender. But if you need dinner faster than 6-8 hours, simmering these covered on the stove will do the trick.

Eye Round Steaks
6 eye round steaks
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. McCormick's hamburger or steak seasoning

Seasoned steaks.
cracked black pepper
Kosher salt
1 T. oil
1 can or jar of brown gravy


(optional - 1 clove diced garlic, 1 T. diced onion, and/or 1 cup sliced button mushrooms.

Heat oil over medium heat in large skillet. Sprinkle spices on both sides of meat.


Working in batches, brown meat on both sides. Remove from heat and set aside, keeping warm.

If using optional ingredients, saute until tender, about 5 minutes.

Return meat to skillet, pour gravy over meat and cover with lid. Simmer, covered for 45 minutes to 1 hour.

Serves 6.

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