I just got the best deal on a whole bottom round. Shop-Rite has them on sale this week for 99 cents a pound, so I went to see if I could get a reasonably priced one. Well that I did I grabbed a small one and figured it couldn't be more than 10-15 pounds, put it in the cart and continued on my way. When I was checking out, the girl scanned my roast, then looked at me and said "wow that was only 3 cents, but you saved a penny with your price plus card so it was only 2 cents" so I said it couldn't be but sure enough that is what the sticker said, I had thought it said 20.03. I told her I didn't want to get her in trouble because of that and she called the front end manager over who said to give it to me because that is what the sticker said and that it was the 3rd one this morning that had a price like that and the meat dept was suppose to be fixing that problem. I plan on cutting it into small roasts, steaks and cubes. Does anyone have any recipies or creative ideas of what I can make with this besides the usual, roast, and stews? TIA

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I just got a firm grip on reality....
Now I can strangle it

I would use some of it to make beef jerky if it was at my house. Great deal there!!!

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Kim

wow great deal. Hope the director doesn't find out from the store. That would have been a loss prevention issue for the manager I'm glad they gave it to you so cheaply!

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-Kristi

I make swiss steak from round steak.
Pound seasonings (I use Mrs. Dash) into the steak to tenderize it. Both sides.
Cut it into small pieces, about 3x3, and brown in a frying pan with Pam-type spray or olive oil.
Mix the liquid from a can (or two depending on how much meat you are using) of mixed vegetables with a can (or two) of tomato soup. Add salt and pepper if desired. Add to meat. Cover and simmer for a hour and a half to two hours. Check and stir ocaisonally, and add a bit of water if needed. Add the canned vegetables close to serving time to heat them completely. Serve over/with mashed potatoes.
The meat becomes VERY tender and it is a good-tasting meal!

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Square dancing is friendship set to music!

A Fabulous Beef Stew

1 pkg. stew meat, about 1 1/2 pounds
1 packet Lipton beefy onion soup mix (I use plain onion soup)
1 1/2 tsp. beef bouillon
3 to 4 potatoes (cubed) (I peel them first)
4 carrots (sliced)
1 stalk celery (sliced)
1 can whole tomatoes, with juice (I use the big can -- 28 oz)
1 clove crushed garlic
salt and pepper to taste
2 tablespoons cornstarch mixed with about 1/4 cup cold water
Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened.

These look interesting. HTH

Fajitas
Serves 4

1 ½ pounds bottom round steak
1 cup medium or hot prepared salsa
1 tablespoon lime juice
2 tablespoons parsley, chopped
1 tablespoon olive oil
8 10-inch flour tortillas
4 green onions, chopped
2 medium tomatoes, diced
1 cup dairy sour cream
2 cups lettuce, shredded
2 jalapeño peppers, sliced
1 lime, sliced

Slice bottom round steak into ¼-inch slices. In zip lock bag, combine ½ cup salsa, lime juice,
parsley and olive oil. Add sliced steak to mixture and marinate in refrigerator for 2-8 hours.

Remove meat from bag and cook in medium-hot skillet approximately 6-8 minutes.

Wrap tortillas in dampened microwave-safe paper towels. Microwave on high 1-2 minutes until
warm. Arrange beef on platter with bowls of sauce, green onions, tomatoes, sour cream, lettuce
and jalapeños.

To serve place equal amounts of beef in center of tortillas; add accompaniments, as desired and
fold top and bottom edges up over filling and roll. Garnish with lime slice.



Marinated Bottom Round/Sauteed Onions
Serves 4

1 1¼-1 ½ pound bottom round, pounded to ½” inch thick and trimmed of visible fat

Marinade:
½ cup olive oil
3 teaspoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons dry red wine
2 tablespoons garlic, minced
1 tablespoon soy sauce
2 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

In a medium bowl, whisk together all ingredients for marinade; adding oil last and whisking
well. Place steak in marinade and let sit for a minimum of 15-20 minutes.

Preheat grill to medium-high.

Sauteed Onions
2 tablespoons olive oil
1 medium onion, sliced into rings
½ teaspoon salt
½ teaspoon freshly ground black pepper

Add the 2 tablespoons olive oil to a medium sauté pan. Heat to almost smoking and add the
onions; stirring until caramelized. Add salt and pepper and set aside.

Wipe the marinade from the steak and grill until medium rare, about 2 minutes on each side.
Slice, across the grain, into ½”inch pieces. Serve with the caramelized onions.
*Good with grilled asparagus and roasted garlic mashed potatoes as side dishes.


Stuffed Bottom Round

1 4-6 pound bottom round
olive oil
1 medium onion, small diced
5 cloves garlic, minced
2 cups old red wine
10 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
1 ounce fresh basil, chopped
2 tablespoons salt, separated
2 tablespoons black pepper, separated
Butcher’s twine

Preheat oven to 325* degrees.

In a sauté pan, cook the onions in a small amount of olive oil until translucent. Add the garlic
and cook about 1 minute. Add the wine and herbs and continue to cook until most of the wine
has evaporated. Set aside to cool.

Meanwhile, lay the bottom round flat and make a cut lengthwise parallel with the cutting board,
about a third of the thickness of the meat. Do not cut all the way through the meat, but make a
flap and open it. Make another flap from the other side so the bottom round is now open like a
letter.

Sprinkle the meat on the inside with 1 tablespoon each of salt and pepper. Spread the cooled
onion mixture evenly over the meat. Roll bottom round up, leaving the seam on the bottom. Using
butcher’s twine, tie the meat to keep it together while cooking, making knots about every 2 inches.
Season the outside of the meat with the remaining salt and pepper.

In a hot pan, sear the meat on all sides to form a crust. Transfer to an ovenproof baking pan, with
a wire rack. Roast about 1½ -2 hours, or until internal temperature reaches 135* degrees.

Let roast rest approximately 10 minutes before slicing. Remove strings and slice short-wise, against
the grain, into about ½”slices. Serve immediately.

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