This is a basic 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.
You will need the following for this dish:
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 (You will need to add more butter and olive oil during the cooking process, slowly at a time. You will know to add more once all the liquid is absorbed). Add the onions and cook for 5 minutes, then add the mushrooms and cook until both the onions and mushrooms are soft, not caramelized. Once they are soft, add the wine and cook for an additional 2 minutes. Season with salt and pepper. If needed, add additional olive oil and butter, then add the seasoned beef. You will cook them for about a minute a side.
To serve, plate the meat then add the mushroom mixture on top of the steaks and add chopped parsley.
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