Wholey Cow! Now What? {Baked Round Steak}

So, we’re stocked with a quarter of beef.  We’ve got quite the variety of beef cuts organized in our deep freeze, all for $2.36 per pound.  But, now what?  What do we do with all of that meat?

Let’s start with the familiar:  hamburger.  That’s an easy one, and it’s our most abundant cut of beef.  In our most recent order, we received 43 one-pound packages of hamburger.  The best things about it (in my humble opinion) are its versatility and its stretchability.  Here are just a few of my favorite uses for ground beef:

Those are some of my favorites, but we certainly use hamburger for many more dishes.  Check out this post from Glimpse of Sonshine : frugal ways to use lots of hamburger.  She does a lot of the same things we do.

Another cut that we seem to have a lot of this time around is round steak.  Round steak is not a grilling steak.  It is best cooked slowly, in the oven or crockpot.    Here’s my favorite round steak recipe, and I use that term loosely, because this is an easy throw-together more than an actual measure-it recipe:

Baked Round Steak

  1. coarsly chop a small onion to line the bottom of a greased baking dish
  2. cut steak into serving-size pieces
  3. dredge steak in four that has been seasoned with salt and pepper
  4. brown steak (maybe a minute on each side) in a pan with a little oil
  5. place browned steak in baking dish, on top of onion
  6. mix 1 can cream of mushroom soup, 1 Tbsp. worcestershire sauce, and a little milk until smooth
  7. pour soup mixutre over steak, cover tightly with foil
  8. bake at 325 degrees for 1 1/2 hours

Some other tasty uses for round steak:

  • cut up your leftovers from the recipe above and add a few saucy ingredients (sour cream, cream of mushroom, milk, seasonings, etc.) to make a lovely beef stroganoff over rice or noodles
  • slice it up for beef fajitas
  • Chicken Fried Steak — this recipe shows our round steak pre-cut and tenderized into chicken fries, but you can cut and tenderize the round steak yourself with very similar results.  Such a yummy comfort food meal!


Beef roasts come in all sizes and shapes.  Let me be real and admit that if I needed to know the difference, I’d have to look it up.  The only thing I know for sure is that chuck roast is the fattier cut.  I normally have my chuck ground into hamburger, but this time around I have three nice-sized chuck roasts.  I’ve been assured by my mom and some blog readers that my chuck will turn out juicy and tender.  I’ll follow their cooking advice and see if my luck with chuck can be turned around!

My family can’t eat a whole roast in one meal (thank goodness!) so I’ve got quite a stash of recipes using roastbeef leftovers.  You can read about my cooking method for roast and my roastbeef redos here.

Grilling steaks are the coveted cut of beef in our order.  There aren’t many of them, but they are so, so good.  I never ever order a steak when we go out to eat (I just said that like we actually do go out to eat…) because I can get a better steak at home, for $2.36 per pound! Some things (restaurant steak) just aren’t worth the cost.

The steaks we grill are ribeye, fillet, sirloin, t-bone, and KC strip.  The KC strip is the big part of the t-bone, cut off of the bone.  For all grilling steaks, I usually use the cheap 5th Season dry seasoned meat tenderizer.  I find it at Wal Mart for less than $1.00 a bottle.  (Please don’t tell me about the unhealthy ingredients in this steak rub.  It is so good that I don’t want to know, because I don’t want to stop using it.  Really.)  I just sprinkle some on and rub it in to each side of the steak before grilling.  One key to a good steak is to leave it alone for about 10 minutes when it’s done cooking to let the juices settle.  Oh, don’t forget to wrap a piece of bacon around your fillet before grilling.  Divine.

Other “stretchier” things I do with grilling steaks:

  • fajitas — I like to use sirloin for my fajitas (I also use round steak sometimes) usually mixed with chicken.  My sister-in-law gave me a wonderful recipe for fajitas that is our standby.  I’ll share it sometime!
  • slice leftover steak to top a green salad — this is the only way my husband actually enjoys a green salad  “I am man.  Give me meat.”
  • slice leftovers and add to black beans, cheese and salsa for a steak burrito or steak quesadilla
  • slice leftovers to add to scrambled eggs for a hearty breakfast — top with salsa and sour cream

And finally, brisket.  I have one recipe for brisket and honestly, I’m not even looking for another.  We don’t always get a brisket with our order, but we did this time.  Wah-hoo!  Look for my bbq brisket and twice-baked potatoes meal coming up.

There you have it.  That’s what we do with our beef quarter.  If you’ve posted any recipes using roast, grilling steaks or round steaks I’m sure I’m not the only one who would love to try them out.  Please leave a link in the comments!  Also, if you still have unanswered questions feel free to ask.  I’ll do my best to find some answers for you if I don’t have them.

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  1. 43 pounds?? That would make one seriously huge hamburger! I’d have to stop myself from doing it just because it would be fun…

    Did you find me on Twitter via Deanna? Love that woman!

  2. Hi Amy,

    I stopped by from your comment on my blog. You have a wonderful blog and beautiful family:)

    I don’t know if you know but you can cook hamburger in your crock pot. I throw about 5 lbs. in at a time and then whirl it throw the food processor after it cooks. I then freeze it up in 1 lb. packs already cooked for those hamburger helper, spaghetti, or taco nights. Just makes it that much quicker when I’m too pooped to cook:)!

    Anyway I’m sure I’ll be stopping by again.
    Best Wishes:)

  3. I’ve always wanted to purchase a quarter of beef. I am on Weight Watchers and many of the producers I’ve spoken with won’t do 97% lean hamburger.

    I think the trick with hamburger is to boil many pounds of it to have cooked ahead of time. You don’t have to use the food processort then. It crumbles easily, just separate it as it’s boiling. Then drain in a colander and rinse well with hot water to remove fat.

    My grandma used to pound round steak with flour, brown it, then slow cook it in the oven with tons of onions. Wonderful. I would add mushrooms too!

    Can’t wait to hear about your brisket. I do so love it!

    Nice to find you here!

  4. I would love to buy a big ole’ cow! We are in the market for a big freezer so we can do so. It will also be great to store all our garden produce in. Can’t wait to try some of your recipes!

  5. I was have struggled with round steak. You have really gave me some ideas. I like them I know my family will too. Thanks.

  6. I love fresh meat straight from the butcher! We live on a farm so dealing with a lot of meat is a frequent problem around here – but a good one. 🙂 Store-bought meat doesn’t even compare.

    Lilbet – if you’re purchasing your beef straight from a farm, particularly one that grass feeds, you’ll find that the hamburger is very lean. When I cook hamburger, I can tell the difference immediately between store-bought and from the farm just by the amount of fat in the pan. In fact, I never drain hamburger from our cow because there’s nothing left to drain. 🙂 I’d ask a producer for a sample of the meat and compare the difference yourself.

  7. I love your blog. I’m glad I stumbed upon it (from Menu Plan Monday). I try to do all my ground beef for my recipes ahead of time; that way I don’t have to cook the meat the day I make the recipe. I’ll do big batches of burgers, taco meat, Lipton onion meat, Lasagna meat, etc….then when I need it, I just pull it out of the freezer, thaw, and add to what I’m making. It’s a huge time saver…which helps keep my homeschool days in order.

  8. Fern L. says:

    My chuck roast recipe works for any beef or venison roast, but with venison it helps to ad some suet, bacon, or fat. Place chuck roast in dutch oven and sprinkle with dry Onion Soup Mix. Pour two cups of water around the roast, leaving as much of the soup mix as possible over the meat. Put top on dutch oven and bake in oven @ 350 degrees for 2-2.5 hours. About half way through the cooking process check the water level. Depending on the amount of fat in the roast, you may need to ad a little more water. You want the aujue to be browned but not burnt. At this point, ad fresh button mushrooms if you like them. I use baby shitake mushrooms, because they are firmer and have a great taste with the roast. Once the roast is done, remove from oven and place on a platter to rest while you make the gravy. If you don’t want dehydrated onions in your gravy, strain the liquid in the pan. Taste and see if it needs some water added to it, again this depends on the amount of fat in the roast. You can let the juices cool and skim the fat off the top if you are watching your fat intake. Heat the aujue to a simmer and ad a mixture of cold water and corn starch to thicken to your desired consistency. The best comfort food in the world when served with mashed potatoes (or rice if you prefer) and a hearty veggie like brocolli!

    • Sounds delicious! I think my problem was using a crock pot (or at least that’s what I’ll blame it on.) I’ve had a few good ones in the oven. 🙂

  9. I made this recipe the other nigh and it received rave reviews from all three of my kids, which is somethin that doesn’t happen too often. Thanks for sharing your recipes.

  10. This is SUCH a great post, Amy! You really know your beef!
    I’m sure I’ll reference this throughout the year. Thanks again for sharing!


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