History and origin of Ranch Round Steak
Ranch Round Steak is a very popular traditional dish in the rural areas of Mexico, where beef is a basic ingredient in daily cooking. This dish, known for its homemade flavor and tender texture, has its roots in family recipes passed down from generation to generation on the country's ranches and haciendas.
In other Latin American countries, this cut and preparation may have different names. For example, in Argentina and Uruguay, similar cuts are commonly referred to as "bola de lomo" or "nalga," while in Central America the term "bistec de bola" is also used to describe a thin steak from this part of the beef. Despite variations in naming, the technique of cooking the meat slowly in a thick and flavorful sauce remains a constant in the region.
How to prepare Ranch Round Steak
Ranch Round Steak is a comforting and simple dish to prepare, ideal for sharing with family. The meat used is round steak, which should be cooked carefully to achieve a soft texture and delicate flavor.
To begin, trim excess fat from the meat and make cuts around the edges to prevent it from curling during cooking. Then, combine flour, mustard powder, salt, and pepper, using this mixture to coat the meat completely. Reserve the remaining flour for later.
In a skillet with hot lard, brown the meat on both sides, working in batches if necessary. Once browned, push the meat to one side and add the reserved flour mixture.
Mix water with Worcestershire sauce and add it to the skillet, stirring constantly until the sauce thickens and bubbles. Reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the meat is tender.
Finally, remove the meat and skim excess fat from the sauce, then pour this thick and flavorful sauce over the steak and serve immediately to enjoy a traditional and flavorful dish.
