I enjoy this recipe because it turns a simple cut of beef into a hearty and satisfying meal. The slow simmering process creates fork-tender meat, and the sauce feels rich and comforting without being overly complicated. I also like that it pairs well with mashed potatoes, rice, pasta, or roasted vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg (2 pounds) beef top round, cut into 0.5 cm (1/4-inch thickness)
70 g (1/2 cup) all-purpose flour
2 tablespoons unsalted butter, for meat
2 tablespoons canola oil
80 ml (1/3 cup) red wine, such as Porto or Merlot
2 tablespoons unsalted butter, for sauce
2 shallots
2 tablespoons all-purpose flour
2 cloves garlic
750 ml (3 cups) beef broth or water
1 sprig thyme
1 bay leaf
Salt and pepper, to taste
Directions
I begin by placing the thin beef steaks on a work surface and tenderizing them with a meat tenderizer. I make sure the meat is about 0.5 cm or 1/4-inch thick. I pat the steaks dry with paper towels, season both sides with salt and pepper, and lightly coat one side with flour. I shake off any excess flour before cooking.
Next, I heat a skillet over high heat and add the butter and canola oil. Once the butter melts, I place the steaks into the pan with the clean side facing down. I avoid overcrowding the skillet and cook the beef in batches if needed. I pan-fry the steaks for about 1 to 2 minutes per side, then transfer them to a plate.
Using the same skillet, I pour in the red wine and scrape the browned bits from the bottom of the pan with a spoon. I let the wine cook for about a minute so the alcohol evaporates, then I pour the wine over the cooked steaks.
For the sauce, I add butter, diced shallots, and flour to the skillet. I sauté the mixture over low heat for about 6 to 8 minutes until softened and lightly golden. Then I stir in the minced garlic and cook for another minute.
While whisking continuously, I slowly pour in the beef broth until smooth and combined. I add the thyme and bay leaf, then bring the sauce to a boil. Once boiling, I immediately reduce the heat to the lowest setting.
I return the beef steaks to the skillet, cover with a lid, and let everything cook slowly for 2 to 2½ hours until the meat becomes extremely tender.
I serve the beef with plenty of sauce and my favorite side dishes.
Servings and timing
This recipe makes 4 servings.
The total cooking time is about 2 hours and 30 minutes, including preparing the meat, browning the steaks, and simmering until tender.
Variations
I sometimes add sliced mushrooms or carrots to the sauce for extra flavor and texture. If I want a richer sauce, I use beef broth instead of water. I can also swap the thyme for rosemary or parsley depending on the flavor I want. For a slightly creamy finish, I stir in a splash of heavy cream near the end of cooking.
storage/reheating
I store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. I find the flavor becomes even better the next day after the sauce has time to develop.
To reheat, I warm the beef gently in a skillet over low heat or in a covered saucepan with a splash of broth if the sauce becomes too thick. I can also microwave individual portions until heated through.
FAQs
What is the best cut of beef for this recipe?
I like using beef top round because it becomes very tender after slow cooking, but other thin beef cuts can also work.
Can I skip the wine in the sauce?
Yes, I can replace the wine with extra beef broth if I prefer not to cook with wine.
Why do I flour the beef before frying?
I flour the beef because it helps create a golden crust and also thickens the sauce slightly while cooking.
How do I know when the beef is tender enough?
I know the beef is ready when I can easily cut or pull it apart with a fork.
What side dishes go well with this recipe?
I enjoy serving it with mashed potatoes, buttered noodles, rice, or roasted vegetables because the sauce pairs perfectly with all of them.
Conclusion
Thin Sliced Beef Round Steak with Sauce is one of my favorite slow-cooked comfort meals because the beef turns incredibly tender and flavorful after simmering in the rich homemade gravy. I love how simple ingredients come together to create a hearty and satisfying dinner that feels warm and comforting every time I make it.
Tender thin sliced beef round steak with rich homemade sauce slow cooked until perfectly juicy and flavorful. A comforting family dinner recipe for any night.
Author:Sarah
Prep Time:20 minutes
Cook Time:2 hours 10 minutes
Total Time:2 hours 30 minutes
Yield:4 servings
Category:Dinner
Method:Braising
Cuisine:European-Inspired
Ingredients
1 kg (2 pounds) beef top round, sliced 0.5 cm (1/4-inch thick)
70 g (1/2 cup) all-purpose flour
2 tablespoons unsalted butter, for meat
2 tablespoons canola oil
80 ml (1/3 cup) red wine (Porto or Merlot)
2 tablespoons unsalted butter, for sauce
2 shallots, diced
2 tablespoons all-purpose flour
2 cloves garlic, minced
750 ml (3 cups) beef broth or water
1 sprig thyme
1 bay leaf
Salt and black pepper, to taste
Instructions
Place the thin beef steaks on a work surface and tenderize using a meat mallet until about 0.5 cm (1/4-inch thick). Pat dry with paper towels and season both sides with salt and pepper. Lightly coat one side of each steak with flour and shake off any excess.
Heat a large skillet over high heat. Add butter and canola oil. Once the butter melts, place the steaks in the skillet flour-side up first. Cook for 1–2 minutes per side until browned. Work in batches to avoid overcrowding the pan. Transfer cooked steaks to a plate.
Pour the red wine into the same skillet and scrape up the browned bits from the bottom. Simmer for 1 minute to cook off the alcohol, then pour the wine over the cooked beef.
In the same skillet, melt the remaining butter. Add diced shallots and flour, cooking over low heat for 6–8 minutes while stirring. Add minced garlic and cook for another minute.
Slowly whisk in the beef broth until smooth. Add thyme and bay leaf. Bring to a gentle boil, then reduce the heat to low. Return the beef and any juices to the skillet. Cover and simmer for 2 to 2½ hours, or until the beef is fork-tender.
Serve hot with mashed potatoes, noodles, rice, or your favorite side dish.
Notes
Tenderizing the beef helps achieve a softer texture during slow cooking. For deeper flavor, use beef broth instead of water. The sauce thickens naturally as it simmers with the beef.
