Thin Sliced Beef Round Steak with Sauce
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.
- 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.
