You got the wrong meat!

So when you ask someone else to go to the store and they decide to go rogue on what they are supposed to get it can be frustrating.  So when said person came home with a gigantic family sized round steak thinking it an equivalent to sirloin, ribeye, etc. something you can throw on the grill and call it a steak dinner, the let down is palpable.  This may or may not have happened to me lately which caused much research as to what could be done with this meat.  When I first learned how to make Chicken Fried Steak from my grandmother she used round steak which she pounded to tenderize, my mother on the other hand uses ground cube steak which is what I have come to prefer.  SO! I knew I would be making something different. So here are a few options I found, in case this has or might ever happen to you......

BEEF STROGANOFF

2 lbs. boneless round steak cut 1/2 inch thick slices
1/2 c. butter
1/4 to 1/2 c. sliced onions
5 tbsp. flour
1 1/4.c beef broth (10 1/2 oz. can)
1 tsp. Dijon mustard
1 (6 oz.) can mushrooms (drained)
1/3 to 1/2 c. sour cream or yogurt
1/3 to 1 c. wine, red or white (optional)
Egg noodles

Cut meat into 1/2 inch cubes or strips. In dutch oven or large skillet melt butter, add meat and saute until brown. Push meat aside and add onions. Cook until transparent. Push onions aside and add flour. Cook until bubbly. Add beef broth and bring to boil. Turn heat down, add mustard. Cover pan and simmer (low heat) for 1 hour or until tender. 15 minutes or less before serving add mushrooms, sour cream and wine. Serve over egg noodles.

HERE IS THE NEXT ONE I WILL TRY WHEN THE WRONG STEAK REARS ITS HEAD AGAIN, AS I KNOW IT WILL...... :)

Round steak sauerbraten is made with round steak, onion, brown gravy mix, vinegar, ginger, and other ingredients.

Ingredients:

• 1 1/2 pounds round steak, about 1/2-inch thick
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 envelope brown gravy mix (approx. 1 ounce)
• 1 1/2 cups water
• 2 tablespoons white or red wine vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce
• 1 small bay leaf
• Hot buttered noodles, optional

Preparation:

Cut beef into thin strips. In a large skillet, heat oil over medium heat. Add beef strips and brown quickly; add chopped onion and cook until tender. Remove beef and onion from skillet; add gravy mix and water. Bring to a boil, stirring constantly. Stir in vinegar, brown sugar, salt, pepper, ginger, Worcestershire sauce, and bay leaf. Return the meat and onion to the skillet; cover and simmer for 1 to 1 1/2 hours, stirring occasionally. Serve with hot buttered noodles.
Serves 4 to 6.