Round Steak Italian

Purchase round steak cut one and one-half inches thick. Pound till one inch thick, sprinkle with a tablespoonful of olive oil and a few drops of vinegar, cover and let stand for a few hours. Then broil as usual. This treatment will make the fiber tender.

Braised Stuffed Steak

2 pounds whole slice round steak cut 1/2 inch thick

2 cupfuls stale bread crumbs

Salt and pepper

2 tablespoonfuls melted butter

8 small onions

Boiling water

2 .tablespoonfuls beef drippings

1/2 teaspoonful poultry seasoning

Trim the meat into oblong shape. Make a dressing of the crumbs, butter and poultry seasoning, adding boiling water to moisten and salt and pepper to taste. Spread over the meat. Roll up like jelly roll and tie in position. Melt the drippings in a frying pan, and brown the meat all over. Transfer to a casserole, add the onions and seasonings, pour in water to half cover, and bake gently in the oven until the meat is tender, about two hours. Serve with a gravy made from the liquid left in the casserole.

Potted Steak

2 1/2 pounds bottom round steak 6 onions, medium size 1 cupful diced turnips

1/8 teaspoonful pepper 1 cupful tomato juice 2 cupfuls green peas 1 teaspoonful salt

Cut the steak in pieces suitable for serving, dip in flour and brown well in drippings. Add the onions, turnips, tomato juice and seasonings, and barely cover with boiling water. Simmer until tender, about two and one-half hours, replenishing the water, if necessary, and serve garnished with the peas.

Swiss Steak

2 1/2 pounds round steak, cut 2 inches thick

3/4 cupful flour

1 1/2 cupfuls sifted canned tomato

Bacon fat

6 onions.

3/4 cupful button mushrooms

1 1/2 teaspoonful salt

1/8 teaspoonful pepper

Put the steak on a board, and pound in as much flour as it will take up, probably the three-fourths cupful designated. Sear the meat on both sides in a frying pan, transfer to a casserole or earthen baking dish, cover with boiling water and the tomato. Peel the onions, and place around the meat. Add the mushrooms and seasonings and let simmer about two hours.

Beefsteak Pie

2 pounds round steak

1 lamb's kidney, parboiled

1 onion, minced

1/2 tablespoonful parsley, minced 1/2 teaspoonful pepper Short biscuit crust


Bit of bay leaf

2 tablespoonfuls butter

1 cupful boiling water


Salt and pepper

Cut the steak in thin strips, dust with salt and pepper and roll it in flour. Dice the kidney, and roll the bits in flour. Arrange the two meats in alternate layers in a deep baking dish, sprinkling the seasonings and onion in between. Then pour over the boiling water, which should moisten it. If there is not enough water to do this, add a little more as judgment may dictate. Dot with butter. Cover with the crust, which should be slashed to allow the steam to escape, and bake for two hours in a very slow oven.