The Texas BBQ Forum

We butchered a steer this year and and I have a bunch of
Tenderized round steaks. I have sautéd, grilled, marinaded
And baked... all result in chewy grey meat:/. No Bueno and
My 4 year old son won’t touch it... I don’t blame him.

Any suggestions other than steak fingers or chicken fry that I
Can do with these? Just curious on yalls take.

Saute beef strips with flour and seasonings, just like a chicken fried steak, when done, transfer to a crock pot.

Saute sliced onions in leftover grease, then deglaze the pan with cream of mushroom soup.

Add onions and soup mixture to crock pot.

Cook in the crockpot until tender.

Gator wrote:Saute beef strips with flour and seasonings, just like a chicken fried steak, when done, transfer to a crock pot.

Saute sliced onions in leftover grease, then deglaze the pan with cream of mushroom soup.

Add onions and soup mixture to crock pot.

Cook in the crockpot until tender.

This sounds great! Thought a crockpot may need to be involved to break this cut down to tender. Thanks a bunch!

Gator gives great advice, I use a crock pot alot and it's a life saver.
Let me just add one thing if I can.
When u season and flour ur strips, make sure all of the floured part is completely seared well before going into the sauna.
I learned the hard way, it was a complete pot of MUSH..

woodenvisions wrote:Gator gives great advice, I use a crock pot alot and it's a life saver.
Let me just add one thing if I can.
When u season and flour ur strips, make sure all of the floured part is completely seared well before going into the sauna.
I learned the hard way, it was a complete pot of MUSH..

Thanks! I will remember that! I use a crockpot a lot too and pressure cook a lot recently. That “sauna” is pretty handy! I do venison shanks in the crockpot frequently and they are unbelievable!

When I read Gators post, I instantly had flashbacks to the mess I created.
I seared some Cubed Steak for a Stew but didn't sear it completely before I put it in the Can Cooker and when it come out, it was like a horror movie lol...

In the garbage it went..

If all fails you can always smoke up some Jerky - - - - good luck in your quest and let us know how it turns out

We recently started marinating tough as nails fajita meat in a Korean bbq sauce called Galbi, it has Asian pear as an ingredient and it works great at tenderizing beef.
It has some sugar and soy type flavors so the final product comes out Asian but it works great at tenderizing and the wife and I love the taste profile.
As little as 10 hours will tenderize tough cuts.