Page 4 - Round Steak (tenderized)

page 4

Page 4, Round Steak (tenderized) continues the faithful documentation of Sammy Anderson's  culinary radio program, "Table Talk," on W.K.A.P.   For more on Sammy Anderson, see page 3.

Round Steak is a lean cut of meat from the primal round, meaning the back leg. The image below shows where the cut comes from in the big picture.  It is courtesy of About.com's culinary section. Where they explain that this is a very lean muscle that can be tough if not cooked properly.  They recommend a moist heat like this recipe puts forward.    

The image below is courtesy of  Ask The Meat Man, shows what a round steak could look like depending on what part of the leg it comes from.

And one last note, salad oil, in my family can be any kind of preferred cooking oil, but probably was corn oil at the time of this recipe.   I'm not convinced that Florence Worman would have used salad oil, since that side of the family seemed to love simmering onions in butter.  I mean, who doesn't love the smell of onions in butter?  But being French I think it would have been hard for Florence to bypass the butter in favor of oil.  Just my opinion.  I have no proof of this.

Also, I have no idea if the (tenderized) means that she pounded the steak before cooking, like a schnitzel  or if the cooking itself tenderized it.  Research from readers would be appreciated!