The time when the round came out on top

I was shopping at Buehler's Towne Market the other day and saw some good looking steaks. At first glance, I thought I was picking up a couple of packages of Certified Angus Beef top sirloin steaks. I really enjoy top sirloin. I think when you consider the taste, tenderness and price, it is a cut that is a very good value. However, when I got home, I discovered I picked up a couple of package of good looking top round steaks. Not knowing what to do, I sent a tweet to the good folks at Certified Angus Beef. You can see the exchange in the above photograph.

I checked out the recipe, but it contained bourbon. I don't drink, so I did not have it on hand, and I generally do not like alcohol in my food. I have occasionally bought some white wine for cooking, but I don't even like carrying it in the store, let alone purchasing it.

However, I did like the idea of a marinade, so I tweaked their recipe. I turned the marinade into a sauce, using cornstarch and water as a thickener. We had some white rice leftover, so we placed slices of pan-seared round steak on a bed of rice, and served it with a side of steamed vegetables and drizzled the thickened sauce over the vegetables and poured it over the meat.

Wendi is going to have the leftovers for lunch, but we put the sliced steak, vegetables and sauce over some leftover spaghetti noodles, making a faux lo mein.

-- Bobby