Prep 10 mins
Cook 2 hrs 15 mins
Tender and delicious!
- 3 lbs beef round steak (top round, bottom round or sirloin tip, 1" thick)
- 1⁄3 cup all-purpose flour
- 3 tablespoons shortening
- 1 (1 1/2 ounce) envelope dry onion soup mix
- 1⁄2 cup water
- 1 (10 1/2 ounce) can condensed cream of mushroom soup
- Sprinkle one side of meat with half the flour; pound in with meat mallet.
- Turn meat and pound in remaining flour.
- Cut meat into 6 to 8 serving pieces.
- Melt shortening in large skillet; brown meat in shortening over medium heat, about 15 minutes.
- Sprinkle onion soup mix over meat.
- Mix water and mushroom soup; pour over meat.
- Cover tightly; simmer 1-1/2 to 2 hours or until tender.
- Place meat on warm platter.
- Heat remaining gravy mixture to boiling, stirring constantly; pour over meat.
Well, my husband just loved this and had to have mashed potatoes with it to sop up the gravy. I will definetaly be making this again and again! Thanks so much!
I found the recipe to be way too salty and it had a "box" flavor from the soup mix. If I prepared this recipe again, I would definitely saute some fresh onions in olive oil or butter for topping the steak, before putting the mushroom soup on top. Also, I would use "cubed" round steak vs. pounding flour into the meat, as described. This would save a great deal of mess.....
I would have given this 4 stars, but my husband didn't really like this. He thought it came out too tough and a bit salty. I'll probably try this with low sodium soup. Also, it seemed to need much less time cooking--was that possibly why it was tough? It was done very quickly, but maybe I needed to let it just simmer on the stove top. I was afraid the gravy would burn, though (and I was very hungry!) so maybe I should have just followed the directions better. Oh, I also only used 1/2 a packet of soup mix and that seemed to add plenty of flavor.