Tender Round Steak Cubes with Savory Sauce

There’s a special kind of magic that happens when a humble, often overlooked cut of beef transforms into something truly spectacular. I remember a time, years ago, when I was experimenting in my kitchen, determined to unlock the potential of round steak. It’s a cut that demands a gentle hand and a bit of patience, and the result of that particular afternoon was this very dish. The aroma that filled my home, a comforting blend of savory beef, aromatic spices, and a hint of vinegar, was utterly intoxicating. Serving it over fluffy rice, the rich sauce coating every grain, felt like a culinary revelation – proof that even the toughest cuts can yield incredibly tender and flavorful results.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 10-12
• Yield: Serves 10-12
• Dietary Type: Contains Beef

Ingredients

This recipe is designed to coax incredible tenderness and flavor from round steak. The combination of pantry staples and a few key additions creates a sauce that is both robust and comforting.

• 3-4 lbs beef round steak
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour (or 3 tablespoons rice flour for a gluten-free option)
• 2 tablespoons sugar (or 2 tablespoons sweet ten liquid low-calorie sweetener)
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/4 teaspoon grams marsala (also known as ground mace or nutmeg, if grams marsala is unavailable)
• 1/4 teaspoon dry mustard
• 1/4 teaspoon allspice
• 1 teaspoon celery seed
• 1 (15-ounce) can tomato sauce
• 2 tablespoons white vinegar
• 2 1/2 cups water
• 3 tablespoons minced prepared garlic
• 3-4 drops hot sauce, if desired (see note in instructions)

Equipment Needed

• Covered Dutch oven or oven-safe pot with a tight-fitting lid
• Cutting board
• Sharp knife
• Mixing bowls (at least two)
• Measuring spoons and cups
• Whisk or spoon for stirring

Instructions

Creating tender round steak cubes with a luscious sauce is a straightforward process that rewards patience. The key lies in slow, gentle cooking in the oven.

1. Prepare the Dutch Oven and Preheat the Oven: Begin by placing your covered Dutch oven on the stovetop over medium heat. Add the 2 tablespoons of olive oil. While the oil heats, preheat your oven to 325°F (160°C).
2. Prepare the Beef: Take your 3-4 lbs of beef round steak. Carefully cut off any visible fat and discard it. Next, cut the steak into two-inch long strips. Once you have your strips, stack them on top of each other and cut them into bite-sized chunks.
3. Brown the Beef: Add the prepared beef chunks to the hot Dutch oven with the olive oil. Brown the meat on the stovetop over medium heat, turning it a few times to coat and cook the pieces evenly. This step helps to develop flavor and create a foundation for the sauce.
4. Prepare the Dry Spice Mixture: While the beef is browning, in a mixing bowl, combine the dry ingredients. Add the 3 tablespoons of flour (or rice flour), 2 tablespoons of sugar (or liquid sweetener), 2 teaspoons of salt, 2 teaspoons of black pepper, 1/4 teaspoon of grams marsala, 1/4 teaspoon of dry mustard, 1/4 teaspoon of allspice, and 1 teaspoon of celery seed. Mix these dry ingredients thoroughly to ensure they are well combined.
5. Prepare the Wet Sauce Base: In a separate mixing bowl, whisk together the wet ingredients for the sauce. Add the 2 tablespoons of sweet ten liquid low-calorie sweetener (if using instead of sugar), the 15-ounce can of tomato sauce, the 2 tablespoons of white vinegar, the 3 tablespoons of minced prepared garlic, and the 2 1/2 cups of water. Stir these ingredients together to blend them into a cohesive sauce base.
6. Combine Wet and Dry Ingredients: Now, it’s time to bring the sauce together. Add the prepared dry ingredients to the wet ingredients in the second mixing bowl. Stir well until there are no lumps and the mixture is smooth.
7. Pour Sauce Over Beef: Once the beef has been browned in the Dutch oven, pour the combined sauce mixture evenly over the browned meat. Ensure all the beef pieces are submerged or coated in the sauce.
8. Slow Cook in the Oven: Cover the Dutch oven tightly with its lid. Carefully transfer the Dutch oven to the preheated 325°F (160°C) oven. Allow the meat to cook for approximately 2 hours.
9. Monitor and Adjust Moisture: During the cooking process, it may be necessary to add additional liquid. Check the pot every hour. If the sauce appears to be drying out, add about 1/4 cup of water to maintain a good sauce consistency.
10. Add Hot Sauce (Optional): If you choose to add hot sauce for a bit of heat, add it right before serving. Stir it into the sauce to distribute the flavor evenly.

Expert Tips & Tricks

To elevate your round steak dish, consider these professional insights:

• Marbling Matters (Even with Round Steak): While round steak is lean, look for pieces with the most even marbling you can find. Those tiny flecks of fat will render down during the slow cook, contributing significantly to tenderness and moisture.
• The Power of Resting: Although this dish is slow-cooked, giving the cooked meat a brief rest (about 5-10 minutes) after removing it from the oven, before serving, can help redistribute juices within the meat, making it even more tender.
• Achieving Perfect Sauce Thickness: If your sauce isn’t as thick as you’d like after the 2-hour cooking time, you can create a slurry. In a small bowl, whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce in the Dutch oven and cook for a few more minutes until it thickens.
• Make-Ahead Magic: This dish is a perfect candidate for making ahead. The flavors meld beautifully overnight. Prepare the recipe completely, let it cool, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in a low oven.

Serving & Storage Suggestions

This round steak with its rich sauce is incredibly versatile. It shines served over a bed of fluffy white rice, al dente egg noodles, or even a vibrant couscous. For a heartier meal, consider serving it alongside roasted potatoes or mashed potatoes. The sauce is meant to be savored, so ensure you have something absorbent to soak it all up!

Storage:

• Room Temperature: Due to the beef, it is not recommended to leave this dish at room temperature for more than 2 hours.
• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Freezing: To freeze, allow the cooked dish to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in a covered dish in a 325°F (160°C) oven until heated through. You may need to add a splash of water or broth if the sauce has thickened too much.

Nutritional Information

Please note: Nutritional values are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	302.6 kcal
Calories from Fat	N/A
Total Fat	15.7 g	24%
Saturated Fat	5.4 g	27%
Cholesterol	83 mg	27%
Sodium	763.2 mg	31%
Total Carbohydrate	8.8 g	2%
Dietary Fiber	0.9 g	3%
Sugars	4.4 g	17%
Protein	30.3 g	60%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment:

• Vegetable Medley: For added color and nutrients, toss in some hearty vegetables like sliced carrots, potatoes, or mushrooms during the last hour of cooking.
• Spice It Up: If you love a little heat, feel free to increase the amount of hot sauce or add a pinch of red pepper flakes to the sauce base.
• Herbal Infusion: A bay leaf added during the cooking process can impart a subtle, aromatic depth. Remember to remove it before serving.
• Different Vinegars: While white vinegar is classic, a splash of apple cider vinegar can offer a slightly fruitier tang.

FAQs

Q: Round steak is known for being tough. How does this recipe make it tender?
A: The magic of this recipe lies in the slow cooking method in the oven. The long, low-temperature cooking time allows the tough connective tissues in the round steak to break down, transforming the meat into a tender and succulent dish.

Q: Can I use a different cut of beef if I don’t have round steak?
A: Absolutely! This cooking method is excellent for tenderizing other tougher cuts of beef, such as chuck roast, brisket, or even pork shoulder, though cooking times may vary slightly.

Q: What if I don’t have a Dutch oven?
A: If you don’t have a Dutch oven, you can use any heavy, oven-safe pot with a tight-fitting lid. A cast-iron pot or a casserole dish with a secure lid will work well.

Q: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, simply substitute the all-purpose flour with rice flour in the dry spice mixture. Ensure all other ingredients used are also gluten-free.

Q: Can I use a slow cooker instead of the oven?
A: Yes, you can adapt this recipe for a slow cooker. After browning the meat and preparing the sauce, transfer everything to your slow cooker. Cook on low for approximately 4 hours or on high for 2-3 hours, adding an additional two hours to the total cook time compared to the oven method.

Final Thoughts

There’s a profound satisfaction in transforming a less conventional cut of meat into a dish that’s both deeply flavorful and wonderfully tender. This Round Steak Cubes with Sauce recipe is a testament to that culinary alchemy. It’s the kind of meal that brings comfort and warmth to the table, perfect for a weeknight dinner or a special occasion. I encourage you to give it a try, and I’m confident you’ll be delighted by the results. Serve it with your favorite starch and a crisp green salad for a complete and memorable meal. Don’t hesitate to share your feedback – happy cooking!