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Round Steak

A round steak cooked in its own fat, then finished with a flour‑thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Round Steak

Ingredients

Directions

Cook the steak

  1. Fry the round steak in its own fat or drippings in a skillet until cooked to your liking.

  2. Remove the steak from the skillet.

Make the gravy and serve

  1. Pour in water and add flour to thicken, stirring to make gravy.

  2. Pour the gravy over the steak on a platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Round steak
Forms the main protein, cooked in its own fat until browned and tender to taste.
Flour
Thickens the water into a smooth gravy as it heats and stirs.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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