Round Steak and Gravy
"Super tender, use a thin cut of round steak for better flavor! Extremely tasty, as it makes its own gravy."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 1⁄2 lbs thin cut round steaks
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 1/2 ounce) can condensed French onion soup
- 1 3⁄4 cups water
directions
- Preheat oven to 325 degrees.
- Trim the fat from the steak, and cut into desired number of servings.
- In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side.
- Remove from heat.
- Stir the cream of mushroom soup, French onion soup and water into the roaster.
- Bake in the preheated oven 2 1/2 hours.
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Reviews
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Like a previous reviewer, I hesitated to review this one since I made quite a few changes. I had found this recipe on another site and based on the reviews of others that had made it, I made some additions to the recipe. Instead of using French onion soup, I used half of a package of onion soup mix. I substituted a mixture of beef broth and red wine vinegar for the water. I added in some black pepper, garlic powder and a can of sliced mushrooms. I used a very thin cut of beef and it was tender after just an hour of cooking time. The gravy thickened up nicely. The only complaint I received from my family was that it needed the addition of some salt. I'll add that in when I make this again, and I believe it will make this a 5 star recipe for us. -
My family loved this, I made it as is and only added a bit of garlic powder so as to not have to add salt. Super hit! -
Don't know if I should review this or not as I changed the recipe. But here goes. I used eye of the round steaks. I thinly sliced them about 1/4 inch thick across the grain and browned them in the pan. I made this on top of the stove. I used cream of mushroom soup w/garlic and instead of water I used beef broth. I think 1 3/4 cup is too much as the gravy was too thin and I had to thicken it at the end. I thought it was a little bland so I added about !/8 tsp black pepper and 4oz. can sliced mushrooms. Served this for supper tonite and it was very good. Thanks for the recipe Becky. -
The gravy was wonderful, but the meat was much tougher than we had expected. The next time we try it, we will substitute chicken for the steak and see what happens. Thanks for posting, Becky! -
Easy and good. (Of course, between steps 5 and 6, you need to "add the meat to the roaster"!)
Tweaks
-
Like a previous reviewer, I hesitated to review this one since I made quite a few changes. I had found this recipe on another site and based on the reviews of others that had made it, I made some additions to the recipe. Instead of using French onion soup, I used half of a package of onion soup mix. I substituted a mixture of beef broth and red wine vinegar for the water. I added in some black pepper, garlic powder and a can of sliced mushrooms. I used a very thin cut of beef and it was tender after just an hour of cooking time. The gravy thickened up nicely. The only complaint I received from my family was that it needed the addition of some salt. I'll add that in when I make this again, and I believe it will make this a 5 star recipe for us.
-
Don't know if I should review this or not as I changed the recipe. But here goes. I used eye of the round steaks. I thinly sliced them about 1/4 inch thick across the grain and browned them in the pan. I made this on top of the stove. I used cream of mushroom soup w/garlic and instead of water I used beef broth. I think 1 3/4 cup is too much as the gravy was too thin and I had to thicken it at the end. I thought it was a little bland so I added about !/8 tsp black pepper and 4oz. can sliced mushrooms. Served this for supper tonite and it was very good. Thanks for the recipe Becky.
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The gravy was wonderful, but the meat was much tougher than we had expected. The next time we try it, we will substitute chicken for the steak and see what happens. Thanks for posting, Becky!
RECIPE SUBMITTED BY
Becky H
United States
I am a 33 year old stay at home mom (right now) of three great kids. I've been married for 16 years to the same great guy and we have a wonderful life together. Our kids are our pride and joy. We have one son and two daughters and they all keep us quite busy at times!! We live in the great state of Alabama and cooking is one of my favorite things. I love to cook for my family and experiment with new recipes. I love good ole country cooking like grandma used to make. I come from a long line of 'great' cooks and have tons of recipes from my mom and grandmothers that I enjoy sharing with my own kids and husband. My favorite cookbooks are those that belonged to my mom and her mom, most of the pages are battered and torn and I'm trying really hard to get these in new pages and on disks for my own two precious girls. Besides cooking, my passion lies in Scrapbooking! I just love scrapbooking and have a fortune invested in it...lol. (All of you scrappers know what I mean) This is one of the best hobbies I know, because I get to take the most important people in my life and compile books about our life together. I would love to do the scrapbooking retreats, but with little ones...it's hard! aw...but one day.....
