Round steak is a piece of juicy fried beef incrusted with crusty bread. The choice of good meat needs to be accounted in this dish, as well as ability to estimate an extent of frying up. It is very important to keep round steak from overbaking.
Beef round steak can also be cooked of chopped meat. They are prepared the same way as beefsteak, but they must be moistened with eggs and rolled in crushed crackers before frying.
The standard weight of ordinary round steak is 115 g. This piece of beef (or steak, as it is named in a butcher's shop) must be cut exactly across fibers on 3 chunks about 22-25 mm thick each.
Put each chunk in a bag and beat off both sides of it, but not too heavily. Thickness of such chop should be about 15 mm –the photo shows that the size of meat pieces has not substantially increased after beating. Rub meat with ground pepper.
Break an egg, mix it with cream (milk, water) and whip mixture by a fork, or in other words, make an ordinary liaison for pickling. Immerse your round steaks in this liaison and allow them to stand for a half hour.
Keep the frying pan with vegetable oil (poured to 6-8 mm above the pan bottom) on the fire so that the oil has been overheated, and bread the meat with rusks.
Well press the meat while breading. Care must be taken that all sides of your meat have been evenly covered with rusks crumbs.
Fry the round steaks, without reducing fire. Cook them in vegetable oil or add melted butter before putting meat for frying. That makes round steaks more tasty.
Being put in overheated oil, round steaks are fried rather quickly. One side becomes ready during 60-80 seconds having a tasty crust and thoroughly fried juicy flesh. Salt your round steak after frying.