Round Steak In Its Own Gravy Recipes

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

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 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.

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.

ROUND STEAK AND GRAVY

Steps:

• Combine flour, mustard, salt and pepper.
• Trim fat from meat.
• Make cuts in edges of meat to keep it from curling.
• Dredge with flour mixture to coat, shaking off excess.
• Reserve remaining flour.
• Heat oil in skillet.
• Brown meat in oil on both sides, over medium-high heat.
• Reduce heat to a simmer.
• Drain off fat.
• Combine water and Worcestershire sauce.
• Add to meat in skillet.
• Cover tightly and simmer for 1 hour or until tender, turning meat occasionally.
• Remove meat to a platter to keep warm.
• Sprinkle reserved flour mixture into the skillet, a little at a time, stirring constantly over medium heat.
• Use a fork, mashing out any lumps.
• Gradually add 1/2 to 1 cup water, stirring constantly, until thickened.
• Drizzle some gravy over the meat and serve remainder on the side.