This is a wonderful Beef Round recipe that is very easy to make on any given week night, no matter how busy and hectic your schedule may be. If you are not familiar with this type of meat, you will need to know a few things about it before you start to cook with it. Since it is sliced very thinly and it lacks fat, you will need to be careful on how it is cooked as it can dry out quickly. Due to this, grilling is not a recommended method, but rather, try braising or using methods that involve moisture to tenderize it. It can be purchased whole and it is often times referred to as "London Broil" or, it is sold thinly sliced resembling medallions and it is referred to as "Beef Round". The recipe below used the thinly sliced cuts of meats. For this recipe, I cooked it with a mix of exotic mushrooms (Oyster, Shitake and Cremini) in red wine and used fresh thyme. You can use any type of mushrooms and omit the red wine and just use beef stock instead.
To prepare this dish, start by seasoning the beef with salt and pepper. In a pan, add the butter and olive oil over medium to high heat. Add the meat and cook for no more than a minute per side, to brown, then remove and set aside. Add the onions and cook for 5 minutes, then add the mushrooms and cook until both the onions and mushrooms are soft, not caramelized. During this time, you may need to add more extra virgin olive oil and butter since the mushrooms will soak up all the liquid. Once the onions and mushrooms are soft, add the wine and cook for an additional 2 minutes. Add the beef and cook for another minute. Season with thyme, salt and pepper, if desired.
To serve, plate the meat then add the mushroom mixture on top of the beef round and add fresh Thyme. You can serve this alongside roasted vegetables, rice, baked or mashed potatoes and/or a side salad.
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