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Round Steak

Round steak comes from the group of muscles above the knee. Round steak does not have a large layer of fat on the outside or a lot of marbling which can make it dry out when dry heat (roasting, grilling) cooking methods are used. It is better suited to slower cooking in some liquid or added fat; braising, pan frying or stir fries are perfect. It is also good slow-cooked in casseroles and curries and can be sliced and pounded for minute steaks or schnitzel.

Hearty Mexican round steak

Fried round steak

Beef Stroganoff

Beef and red wine pie

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