What works for me is ROUND STEAK. It is almost as versatile as hamburger and chicken. And, for me, it’s about the same price or less.
I always shop the section of the meat department that is called “reduced meat” or “must-sell meat”. Almost every meat market has one of these sections. I’m retired and traveling all over the country so I shop in lots of different grocery stores. Trust me, the discount section is there. It may be small and off to the side. Just ask.
I don’t know why but round steak always seems to show up in these discount sections. I always grab them if the price is really reasonable. Just today I was shopping in an expensive store north of San Francisco and found three packages that were all less than $2 a pound. One package was only a half a pound but it will work.
I have a prepared list of favorite recipes that all use round steak. So when I find a bargain I’m ready to use it. When I get home from the store I cut the meat into the size(s) I need for whatever dish(es) I’m planning to make. Here’s my list:
- Beef and Vegetable Stir Fry – sliced into very thin slices
- Beef Stew – cut into 1 inch chunks
- Grilled Shish-K-Bobs – Cut in 1 1/2 inch chunks
- Beef Strogonoff – cut in strips (1/2 inch by 2 inches)
- Beef Pot Pie – cut in 1/2 inch pieces
- Chicken Fried Steak – pieces about 3 to 4 inches diameter
- Pepper Steak – cut in strips (1/2 inch by 2 inches)
- Salsbury Steak and Gravy – pieces about 3 to 4 inches diameter
- Filled Round Steak – cut about 4 inches in diameter and flattened
- Steak Sandwiches – cut about 4 inches in diameter and flattened
- Swiss Steak – cut in 4 to 5 inches in diameter
- Baked Beef and Mushrooms – cut in 3 to 4 inches in diameter
- Beef Steak Chili – cut in 1/2 inch pieces
- Pan Fried Steak and Onions – cut in 4 to 5 inch pieces
- Beef Curry – cut in 1/2 inch pieces
I hope this gives you some ideas for your own shopping and meal planning. If you’d like more useful tips, head over to www.rocksinmydryer.com.
Joyfully Retired 
5 comments
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November 12, 2008 at 4:41 am
Sherry
Yum! Those are some great sounding meal ideas! I try to look at the reduced meat, too. Although I admit, that I usually just marinate and use for steak. Thanks for sharing the tips!
November 12, 2008 at 11:54 am
Cerrin
I dont know about all of the meat stores but if there is a butcher and you ask nice they will slice the meat up anyway you need it with no extra charge. I have had them do this for me many times.
November 12, 2008 at 1:34 pm
mom2fur
Round Steak really is versatile! You want to know the best one to buy? A butcher told my mother this many years ago, and it is true: look for one with a kidney shape! I’m not always lucky enough to find them, but when I do they are the most tender!
I have a top round on the stove right now, cooking with some mushroom soup and a little steak sauce. I’ll probably serve it with noodles and some cole slaw on the side.
November 18, 2008 at 7:31 pm
Christopher
Finally, the round steak post! I have been waiting for this, but really, I’ve been waiting to eat some round steak. Was that round steak in the stew on Sunday?
I’ve been wondering about square steak too, what do you do with that? And rump roast, of course, that raises many questions. I hope you will address these vital issues in future posts.
😉
December 13, 2008 at 9:27 pm
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