There are tons of different cuts of beefiness on the market place today. One of the most economical cuts and favorite of mine is bottom round. I make the near perfect pasta and bottom round steak dish you will ever gustation.

What is Bottom Round Steak

Bottom round comes from the "round", the rear leg of the moo-cow (www.certifiedangusbeef). Lesser circular steak is typically very lean and lacks tenderness due to the lack of fat. The connective tissue in this cut makes it a relatively tough cut. Therefore, using moist cooking methods such equally braising is best.

Which is exactly what I am going to exercise!

Allow's Melt

There are many unlike, as succulent cuts of beefiness yous can utilize to make this dish. But there is something extra satisfying nearly using thecheap meat.

I have to tell you this dish is so practiced! I had to name it the Perfect Pasta And Bottom Round Steak. Now, this isn't 1 of those meats yous can rush the cooking fourth dimension; you will be disappointed at the outcome if you attempt. We want the meat to be cook-in-your-mouth scrumptious.

Okay, and so lets jump right in and get to the bottom of this recipe, shall we?

Did yous get it? My joke… y'all know the bottom, similar bottom round steak…

Oh well, anyway. I tried!

  • Onion, Mushrooms, Garlic, Wine and Sauce
  • More Ingredients for Dish
  • Pasta, Tomatoes, Parsley, and Garlic


The Cast of Characters

The Cast of Characters: Lesser Round steaks (thin cut), onion, carrot, salt, pepper, chicken stock, Worcestershire sauce, dried thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms. Bucatini pasta (if y'all take it; if not, whatever pasta will do), lycopersicon esculentum and parsley.Custom HTML

Step-By-Pace

Raw Bottom Round Steak

Oh my! Would you merely look at that steak, my friends? See the beautiful ribbons of fatty throughout the meat? Yummmm…it's an excellent thing.

Round Steak Cooking

Okay, first: take hold of your oil. Whatever kind that can stand up a reasonably high cooking temperature will work. First, heat a large pot over medium-high heat. Then add a few tablespoons oil. Generously salt and pepper your steaks. I adopt kosher salt because it adheres better than regular salt. But manifestly table salt is okay, too. Sear the steak until it is simply dark-brown. Then remove the steak to a plate and set it aside for at present.

  • Onions and Carrots
  • Onions, Carrots, Garlic and Rosemary

Throw your onions and carrots into the same (very hot) pan and toss them around until slightly brownish, well-nigh a minute or so. Recall, were not trying to melt them, only get a little color on them. Now toss in the rosemary and garlic and cook for some other infinitesimal. Fresh herbs—specifically, rosemary and thyme—can transform a regular bottom round into something extraordinary. Remove the veggies to plate with the steak.

The Expect

  • Steak, Mushrooms, Carrots
  • Steak in Sauce

Alright, with the burner on high, let's deglaze the pan. In layman's terms, we're going to use the liquid to loosen the tiny bits of deliciousness from the bottom of the pan. In real people's words, we're gonna scrape the heck out of the pan and git all that yummies stuff off the bottom. By and large, I similar to start with lots of blood-red wine, and so fill in with chicken stock (or you tin use beef stock too). But vino is optional, you tin can just use broth or broth and water, and it'll taste fine. Delectable, even! Now, everybody back into the pot!

Put the lid on the pot, turn the heat to a low simmer and braise for 2 hours. No peeking or fiddling with it, either. We need to work on the pasta anyway.

The Pasta

Pasta in Pan


The pasta is super simple to brand. Prepare your chosen pasta co-ordinate to directions on the container. Toss in some chopped garlic, half of a cutting upward tomato and whatsoever cheese yous like. I used a Italian 3 cheese blend of parmesan, asiago, and romano cheeses. Of course, you lot tin use whatever is to your liking. Let the ingredients warm, and…voilà!

Now is an splendid time to have the pasta ready. I prefer not to put the pasta into the pot with the meat. I remember the pasta gets over-cooked and tough. Instead, I prefer to place my steak on top of the pasta. Too, it makes a really pretty presentation.

Plated Bottom Round and Pasta

Garnish the dish with the parsley and it's time to dig in to this heavenly bowl of perfect pasta and lesser round steak!

Perfect Pasta And Bottom Round Steak

Steak and pasta in savory broth

Course Main Course

Cuisine Italian

Keyword Beef, Pasta,, Quick,, Simple

Prep Time xv minutes

Cook Fourth dimension 25 minutes

Total Time twoscore minutes

Servings 6

Calories

  • pound bottom round steak thin sliced
  • i box  bucatini pasta prepared according to directions on box
  • 1 medium onion thinly sliced
  • 2 medium carrots chopped into thick pieces
  • i big tomato diced
  • 1 sprig fresh rosemary
  • 1 loving cup chicken stock
  • i cup dry out red wine
  • one teaspoon Worcestershire sauce
  • 2 cloves garlic minced
  • 1 teaspoon stale thyme
  • parsley to garnish
  • 2 tablespoons peanut oil or any loftier temperature cooking oil

Melt and Fix the Pasta

  • Melt pasta according to directions. Heat medium pan over medium-high rut. Add teaspoon of oil to pan. Toss in some chopped garlic and melt for a minute or two. Add one-half of the cut up love apple and cook another minute or two. Add together pasta to pan and toss. Remove pan form heat and gear up bated.

Prepare the Steak

  • Heat a large pot over medium-high heat. Then add the cooking oil. Generously salt and pepper your steaks. Sear the steak until it is just brown. And so remove mixture from the pan and place it on a plate and ready it aside.

  • Add together the onions and carrots to the hot pan and stir the mixture until slightly brown, about a minute or so. Now toss in the rosemary and garlic and melt for another infinitesimal.

  • Add the chicken stock (or you can use beef stock too—I did'nt have whatsoever on hand) to the pan. Cascade the wine (optional) into the pan, and stir to deglaze. Now add the steak back into the pan.

  • Place a the lid on the pot, turn the heat to a depression simmer and braise for ii hours. Then add the mushroooms to the mixture and cook 2 more minutes.

  • Add pasta to bowl, spoon steak over pasta and top with Italian 3 cheese blend of parmesan, asiago, and romano cheeses. Garnish dish with chopped parsley