An Email A Day Keeps the Boring Away.Sign Up For A Daily Dose of Jernej Kitchen!
Thin Sliced Beef Round Steak
#Steak and roast
Incredibly tender and juicy

Thin Sliced Beef Round Steak with Sauce

Thin Sliced Round Steak with Sauce is a delicious beef dinner recipe for incredibly tender and succulent beef steaks. Perfect Sunday family meal.

Thin Sliced Beef Round Steak with Sauce
The third recipe in our Slovenian week series is probably the least “traditional,” but it’s a meal we grew up eating. These thin Sliced Beef Round steaks are served with a simple, creamy sauce. When Slovenes hear the word “steak” or in Slovene “zrezki,” the first thing that most of us think of is these thin beef schnitzels, not thick, medium-rare steaks. We usually serve these thin steaks for Sunday lunch, and then we store any leftovers in the fridge for the next day. Thanks to the tender texture, they make a beautiful family meal, and it's something both kids and adults love.

Melt in your mouth delicious Thin Sliced Beef Round Steak

Yummm! It always makes my day when this Thin Sliced Beef Round Steak recipe is on the menu. The most delicious, juicy meat with a rich, creamy sauce (without using any cream!) These are the top reasons why we think you're going to like this recipe.

  • the thin sliced Beef Round steak is tender, succulent, juicy, and it melts in your mouth
  • there's a generous amount of sauce for everybody
  • the sauce is creamy without adding any cream
  • keeps well in the fridge or freezer
  • a beautiful family meal, perfect for weekends or special occasions
  • one-pan recipe

Thin Sliced Beef Round Steak with Sauce

Thin Sliced Beef Round Steak with Sauce

Often asked questions and answers

Here are some of the most often asked questions and answers about this thin sliced beef round steakIf you have any other questions, don't hesitate to ask in the comment section, and we will get to you as soon as possible.

  1. Why isn't the steak tender? The meat becomes hard and stiff if it boils or simmers, so avoid that.
  2. How to make tender and juicy thin-sliced round steak? First, choose the proper cut of beef. Choose sizzle steak, or top or bottom round beef or beef rump. Then, make sure the schnitzels are thin. And most importantly, we need to cook them on the lowest heat possible. They should never simmer or boil. Also cook them for long enough, for at least 2 hours.
  3. Why should the beef be so thin? Ask your butcher to cut the beef round steaks as thinly as possible, then use a meat tenderizer to achieve a thickness of 0.5 cm or 1/4-inch. Make sure they aren't thicker than 1 cm (1/2-inch), or this recipe won't work as great.
  4. Can I make these steaks without a meat tenderizer? Sure! In that case, use a dull part of a knife or use a rolling pin. When using a rolling pin, place a sheet of parchment paper over the steak before using the rolling pin to tenderize the meat.

What to serve with Thin Sliced Beef Round Steak 

This main dish deserves a delicious side. We would serve the Thin Sliced Beef Round Steak with Sauce with one of these sides:

Thin Sliced Beef Round Steak with Sauce

Thin Sliced Beef Round Steak with Sauce

Storing and freezing

There are two ways to store this delicious Thin Beef Steak with Sauce recipe.

Keep the chilled homemade Thin Sliced Beef Round Steak with Sauce, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Thin Cut Beef Steaks too. Place it in a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

How to cook Thin Sliced Beef Round Steak with creamy sauce at home (video)

Check this quick video to master making Thin Sliced Beef Round Steak with Sauce at home.



Try these delicious beef recipes too



Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:


  • prepare the meat

    Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.

  • pan-fry the meat

    Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.

  • sauce

    Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.

  • cook the schnitzel

    While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.


Thank you for visiting.