Round Steak With Mushroom Gravy Recipes

EASY ROUND STEAK WITH MUSHROOM SOUP GRAVY

Steps:

• Cut off fat from round steak and cut into 3 x 3 inch pieces.
• Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
• Place the pieces of round steak evenly around the pan.
• Cut onion into slices and place them evenly on top of the meat.
• Pour the rest of the mushroom soup mix on top of the round steak and onions.
• Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.

STEAKS WITH MUSHROOM GRAVY

Steps:

• Pat steaks dry with paper towel. Season with salt and pepper to your taste.
• Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
• Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
• Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
• Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
• Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
• Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

ROUND STEAK AND GRAVY II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• 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.

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

STEAKS WITH MUSHROOM GRAVY

Steps:

• Heat 12-inch skillet over medium-high heat. Sprinkle both sides of steaks with pepper and salt. Add to skillet; cook 6 to 8 minutes, turning once, or until of desired doneness. Remove steaks from skillet; cover to keep warm.
• Coat skillet with cooking spray. Add shallots and mushrooms; cook 5 minutes. Pour gravy mix into small bowl. Gradually add water, stirring with wire whisk until blended. Add gravy to skillet, scraping pan to loosen brown particles. Cook 1 minute. Spoon gravy over steaks.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

ROUND STEAK WITH MUSHROOM GRAVY

Steps:

• Season meat if desired. Brown meat and place in oven baking bag.
• Rinse pan with the water to release the bits of meat and juices; add to bag. Add cream of mushroom soup and beefy onion soup mix and mix well. Seal bag.
• Bake at 350 degrees F for 1 1/2 hours. Serve with mashed potatoes.

ROUND STEAK IN IT'S OWN GRAVY!

Steps:

• Season steak.
• In heavy pot, pour a small amount of oil.
• Begin browning steak over medium heat.
• As steak is browning, SLOWLY add small amount of water.
• Cover the pot.
• As gravy accumulates, drain from pot and reserve.
• Continue to add oil and water at 15 minute intervals. (I do it more often).
• To use less oil, skim off top of gravy and use this to aid in the browning process for 1 1/2 to 2 hours.
• Serve over rice.
• My own touch tonight when I made it- I added a couple of beef cubes, and a tablespoon of cornstarch mixed in a little water and added it to the gravy. I sliced the beef thin and put it back in the pan with the gravy and simmered for about 10-15 minutes.

MUSHROOM ROUND STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon. , In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender., Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.