Very thin cut bottom round: uses and kind of heat?
I asked my husband to pick up thin cut beef of stir frying or fajitas. He came home with thin cut bottom round. From what I can tell, this will be too tough for either one of what I wanted it for. Or am I wrong? It's supposed to need braising.
I am thinking of cutting it into strips and using the pressure cooker, then making a gravy with it. Like my Mom's simmered steak, though I don't know what other people call it. Does this cut lend itself to pressure cooking? Thanks!