Easy Round Steak with Mushroom Soup Gravy
Transform your dinner routine with this comforting and hearty Easy Round Steak with Mushroom Soup Gravy recipe. Tender slices of round steak are seared to perfection, then slow-simmered in a rich, velvety sauce made from cream of mushroom soup, beef broth, and aromatic seasonings like garlic powder and black pepper. Sautéed onions add a touch of sweetness, while the gravy thickens beautifully to coat every bite. Ready in just a few simple steps, this one-pot dish not only saves on cleanup but also delivers melt-in-your-mouth texture and robust flavor. Perfect for pairing with mashed potatoes or buttered rice, this family-friendly meal is an ideal choice for cozy weeknight dinners or a stress-free Sunday supper. Garnish with fresh parsley for a pop of color and freshness, and savor a classic comfort food experience that’s destined to become a household favorite!
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Recipe Information
Ingredients
- 2 pounds round steak
- 2 cans (10.5 ounces each) cream of mushroom soup
- 1 cup beef broth
- 1 (medium, sliced) onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Begin by slicing the round steak into 4-6 even portions. Lightly season both sides of each piece with salt and black pepper.
Dredge the steak pieces in the all-purpose flour, shaking off any excess.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, sear the steak pieces on each side until golden brown, about 2-3 minutes per side. Work in batches if necessary, and set the browned steak aside on a plate.
Reduce the heat to medium and add the sliced onion to the skillet. Sauté for 3-4 minutes until softened and translucent.
In a medium bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until smooth.
Return the browned steak to the skillet, layering the pieces atop the onions.
Pour the mushroom soup mixture over the steak, ensuring all pieces are covered. If necessary, gently spread the sauce with a spoon.
Reduce the heat to low, cover the skillet or Dutch oven with a lid, and simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and to ensure the steak remains coated in sauce.
The dish is ready when the steak is fork-tender and the gravy has thickened. Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh parsley if desired, and pair with mashed potatoes, rice, or your favorite side dish.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 8950 mg | 389% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 23.4 g | ||
| Protein | 290.9 g | 582% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 654 mg | 50% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5070 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
