Reviewed: Oct. 18, 2012

Pretty good - I did get the round steak tenderized at the butcher's before I prepared the recipe. But otherwise, did not change a thing!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: May 28, 2012

Like others, I doubled everything except the vinegar. It was delicious, and was completely consumed!

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Reviewer:

LauraChin

Reviewed: Oct. 4, 2011

I gave 3 stars because i did not make barbeque sauce. I cut my steak seasoned and floured and pan fried in evoo. Steak was tender i removed from skillet fried 1 1/2 onion until brown added 1/4 cup flour let that cooked for 2-3 minutes then added salt and pepper after that added 2 cups hot broth cooked until thickened readded my steak.Recipe for gravy Ina Barefoot Contessa. Delicious.

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Reviewer:

jclark

Reviewed: Apr. 9, 2011

This was okay to eat, but it made WAY too much. Thank you for the recipe anyway.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Dec. 16, 2010

The recipe wasn't hard to make. I set the temperature to 350 because my oven doesn't seem to cook right when set to 325. I kept the cooking time the same. The meat came out just fine. If I could change anything I would find a way to make the sauce thicker.

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Reviewer:

Courtney

Reviewed: Nov. 14, 2010

This recipe worked really well for my husband's round steak moose meat. I especially loved the homemade barbeque sauce taste! If it tastes a little too vinegary, add some brown sugar and/or honey. I added a little of both and it was the finishing touch to make this recipe perfect! I also just cooked it on low on the stove top with a lid and the meat was as tender as can be for round steak. Will make again!!

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Reviewer:

arosewins

Cooking Level: Intermediate

Home Town: Cody, Wyoming, USA

Living In: South Colby, Washington, USA

Reviewed: Jun. 27, 2010

This recipe had too much vinegar for our taste. We cooked it in the crockpot all day. We'll try less vinegar next time.

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Reviewer:

richelle

Reviewed: Jun. 22, 2010

This work out great with the odd cut of meat that I had a lot of (about 2-3 lbs). I seared it and then threw it in a pan with all the ingredients plus a little extra bbq sauce (as others recommended). I only baked it about an hour because the sauce was becoming paste. My husband loved it! The meat was so tender when done. It also made great sandwich meat. Will definitely use this recipe again.

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Reviewer:

Pandora

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

Reviewed: Feb. 25, 2010

This had way too much vinegar! I had to add more sugar and ketchup to make this edible! It might just be an error in the recipe because it also calls for way too much meat to feed 6 people.

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

Reviewed: Dec. 26, 2009

Yum, Yum! Followed others advice and dbled the sauce ingredients except the vinegar. Also used regular mustard, not dry.Also added a quarter of an onion with the garlic. Meat was a bit tough (not bad), but I believe that was because of the steak I bought not because of the recipe. The sauce had a fantastic flavor to it. Will make again!

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