Round steak chopped into thick slices and cooked in a delicious, tangy barbecue sauce. My grandmother taught me how to make this recipe, and it is very delicious! With parmesan potatoes, I adore it!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 pounds round steak – cut into 1 inch strips
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- ¾ cup distilled white vinegar
- 1 tablespoon white sugar
- ½ cup ketchup
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
- Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.
Nutrition Facts
| Calories | 738 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 231 mg |
| Dietary Fiber | 0 g |
| Protein | 82 g |
| Saturated Fat | 15 g |
| Sodium | 800 mg |
| Sugars | 7 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Modified it somewhat, but it was delicious and very tender.. Will be doing round steak this way from now on! Great with sweet corn on the cob!
I only used a pound of meat and resized the recipe for that. As i was brushing the sauce on I realized it was Boeing & there wasn’t nearly enough so I made some more. I added onion and smoked paprika & honey to the existing recipe . When it was cooked that’s was a LOT of juice. It completely took away the seasonings. The meat was flavorless . Never again
This was just what I was looking for to turn a tough piece of round steak into a really great, tasty dish! It had been a long day, so I cheated and used bottled bbq sauce. It was too hot to turn on the oven, so I cooked it on the pellet grill outside and I was amazed at how tender the meat turned out! I served it with a wild rice side and my husband and I both loved it!
My family and I were very happy and impressed with this recipe. I did not have any go-to recipes for this type of meat and took a chance because of the ingredients that I had on hand. The meat came out very tender and juicy and very flavorful! Prep time was also a plus!
Followed the recipe and found the meat to be a little dry so I shredded it and added some BBQ sauce and put it on a buttered Hoagie roll. One of the best BBQ beef sandwich’s I’ve had. Next time I’ll butter the Hoagie roll add a little garlic salt and toast under the broiler.
Tender with good flavor. Next time double the sauce , used 1/2 cup vinegar , do not double vinegar, it was kinda strong. Simmered in skillet for 30 min. before putting in oven. Sauce started to burn, use 325 degrees.
Very good!!! My family loves vinegar so we kept the recipe the way it is written. Can’t wait to make it again!!
Very yummy! Only change was a teaspoon of spicy mustard as no dry on hand. No left overs on this tasty recipe.
Very good -would be good with deer steak too
I really enjoyed this recipe! I have never made something that was such a hit! I used Sweet Baby Rays because its one of my favorite Barbecue sauces! It was absolutely perfect!
Loved it. I personally had to cook the steak about 45 mins longer than suggested to get the tenderest round steak ever!Used half the meat cause that’s all I had and kept the sauce the same. I loved it and so did hubs. Served with a corn succotash and roasted red potatoes. Amazing flavors and pretty easy:)
I halved this recipe, and then only used about 1 pound of steaks (about 3 smallish steaks) for that amount of sauce and we all LOVED how this came out! It was tender, and baked up very nicely in the sauce. My hubby added extra bottled BBQ sauce on the side for his, for dipping. Served with a baked potato and steamed broccoli for a delicious summery dinner.
Pretty good – I did get the round steak tenderized at the butcher’s before I prepared the recipe. But otherwise, did not change a thing!
Like others, I doubled everything except the vinegar. It was delicious, and was completely consumed!
I gave 3 stars because i did not make barbeque sauce. I cut my steak seasoned and floured and pan fried in evoo. Steak was tender i removed from skillet fried 1 1/2 onion until brown added 1/4 cup flour let that cooked for 2-3 minutes then added salt and pepper after that added 2 cups hot broth cooked until thickened readded my steak.Recipe for gravy Ina Barefoot Contessa. Delicious.
This was okay to eat, but it made WAY too much. Thank you for the recipe anyway.
The recipe wasn’t hard to make. I set the temperature to 350 because my oven doesn’t seem to cook right when set to 325. I kept the cooking time the same. The meat came out just fine. If I could change anything I would find a way to make the sauce thicker.
This recipe worked really well for my husband’s round steak moose meat. I especially loved the homemade barbeque sauce taste! If it tastes a little too vinegary, add some brown sugar and/or honey. I added a little of both and it was the finishing touch to make this recipe perfect! I also just cooked it on low on the stove top with a lid and the meat was as tender as can be for round steak. Will make again!!
This recipe had too much vinegar for our taste. We cooked it in the crockpot all day. We’ll try less vinegar next time.
This work out great with the odd cut of meat that I had a lot of (about 2-3 lbs). I seared it and then threw it in a pan with all the ingredients plus a little extra bbq sauce (as others recommended). I only baked it about an hour because the sauce was becoming paste. My husband loved it! The meat was so tender when done. It also made great sandwich meat. Will definitely use this recipe again.
This had way too much vinegar! I had to add more sugar and ketchup to make this edible! It might just be an error in the recipe because it also calls for way too much meat to feed 6 people.