Licking Good Beef Steak

Round steak is a tough, lean cut that turns silky and fork-tender after three hours in a low oven. This recipe braises it in a mixture of beer and beef bouillon with sliced onions, garlic, brown sugar, and thyme, producing a rich gravy that’s perfect spooned over broad noodles or rice.

Browning the steak with lemon slices in the oil is an unusual step that adds a subtle citrus note to the seared crust. The lemon caramelizes slightly in the hot oil and flavors the fond (those brown bits on the pan bottom) that eventually gets dissolved into the braising liquid.

Sprinkling flour over the layered onions before pouring in the liquid is a smart thickening strategy. The flour absorbs fat from the browned meat and combines with the braising liquid as it bakes, creating a self-thickening gravy without the need for a separate roux. After three hours, that liquid transforms from thin broth into a glossy, clinging sauce.

Kitchen Tips

• Use a cheap beer. A basic lager works best here. Hoppy craft beers can turn bitter during the long braise and overpower the other flavors.
• Bake uncovered as directed. The exposed surface allows moisture to evaporate, concentrating the gravy. Covering traps steam and keeps the sauce thin.
• Cut against the grain when portioning the steak. Even after three hours of braising, cutting with the grain makes the slices stringy and tough to chew.

Variations

• Add sliced mushrooms with the onion layer for extra earthy flavor in the gravy.
• Use a dark stout instead of lager for a deeper, more robust braising liquid with hints of coffee and chocolate.