Braised Bottom Round Steak with Better-Than-Candy Carrots
Makes 4 to 6 servings
Simple Braised Bottom Round Steak with Better-Than-Candy Carrots will satisfy the meat-and-potato lovers. It all cooks in the same pot for easy cleanup. Add gravy for a family-favorite meal.
2 1⁄2 pounds bottom round steak
1 pound carrots, scrubbed and trimmed
8 to 10 medium russet potatoes, peeled
Medium wedge of an onion
Salt and pepper to taste
About 3 cups water
Chopped parsley (optional)
Jar of 1 cup water with about 1⁄2 cup flour (for gravy), shaken
Add round steak to a preheated extra-large electric skillet, and brown several minutes at 350 degrees. Salt and pepper, then turn steak to brown other side; salt and pepper again. While meat is browning, prepare potatoes, carrots and onion. Once second side of meat is browned, add vegetables and generously salt and pepper. Reduce heat to a high simmer, add about
1⁄2 cup water, cover and cook about 45 minutes to an hour. Turn veggies after 30 minutes, ensuring each gets some contact with the pan. Salt and pepper again. Check every 20 minutes or so to make sure there is a small amount of water in the pan but not too much to interfere with the flavorful browning.
When vegetables are soft but not mushy, remove everything from pan and sprinkle with chopped parsley.
For gravy, add 2 cups water to pan, turn up heat, then stir in the jar of flour and water mixture. Heat until bubbly and desired consistency.