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Easy Round Steak With Mushroom Soup Gravy

The aroma still pulls me back. As a kid, the scent of slow-cooked beef mingling with creamy mushroom soup always meant a special Sunday supper at Grandma’s. It wasn’t fancy, but the tender steak, swimming in that rich gravy, was pure comfort on a plate. Paired with her buttery mashed potatoes and simple green beans, it was a meal that filled our bellies and warmed our hearts, creating memories that I cherish to this day. This recipe is my attempt to recreate that simple magic, bringing a little bit of Grandma’s love to your table.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 3-4
Yield: Varies depending on steak size
Dietary Type: Not specified (can be modified, see variations)

Ingredients

1 – 1 ½ lb round steak
2 (10 ½ ounce) cans cream of mushroom soup (fat free is ok)
1 (10 ½ ounce) can water
1 medium onion

Equipment Needed

13 x 9 inch baking pan
Mixing bowl
Whisk
Aluminum foil

Instructions

Begin by preparing the round steak. Trim any excess fat from the steak. Then, cut the steak into approximately 3 x 3 inch pieces. This size allows for even cooking and helps the steak become more tender during the long braising process.
In a mixing bowl, whisk together the water and both cans of cream of mushroom soup. Ensure the mixture is well combined, creating a smooth and creamy base for the gravy.
Pour just enough of the mushroom soup mixture into the 13 x 9 inch baking pan to thinly coat the bottom. This layer prevents the steak from sticking and ensures even heat distribution during baking.
Arrange the pieces of round steak evenly around the pan, making sure they are not overlapping too much. This allows for proper cooking and ensures each piece is immersed in the gravy.
Slice the onion into thin slices. Distribute the onion slices evenly over the top of the meat. The onions will caramelize and add a subtle sweetness and depth of flavor to the gravy.
Pour the remaining mushroom soup mixture over the round steak and onions, ensuring everything is well coated. This will create a luscious gravy as the dish bakes.
Cover the baking pan tightly with aluminum foil. This is crucial for trapping moisture and creating a braising environment, which will tenderize the steak over time.
Bake in a preheated oven at 325 degrees Fahrenheit for 2 ½ to 3 hours. The longer cooking time allows the steak to become incredibly tender and the flavors to meld together beautifully. Check for tenderness with a fork after 2 1/2 hours. If the steak is still tough, continue baking for another 30 minutes.

Expert Tips & Tricks

Browning the steak: For an even deeper flavor, you can lightly brown the steak pieces in a skillet with a little oil before placing them in the baking pan. This adds a caramelized note to the overall dish.
Adding herbs: Fresh or dried herbs can elevate the flavor profile. Try adding a teaspoon of dried thyme, rosemary, or a bay leaf to the mushroom soup mixture before pouring it over the steak.
Deglazing the pan (if browning the steak): After browning the steak, deglaze the skillet with a splash of red wine or beef broth. Scrape up any browned bits from the bottom of the pan and add this flavorful liquid to the mushroom soup mixture for an extra layer of depth.
Slow Cooker Adaptation: This recipe works wonderfully in a slow cooker. Simply follow the same steps, layering the ingredients in the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.
Thickening the gravy: If the gravy is too thin for your liking after baking, remove the steak from the pan. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Gradually whisk the slurry into the gravy in the pan. Bake, uncovered, for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
Fat-Free Variation: The recipe notes that fat-free cream of mushroom soup is perfectly acceptable. This is a great way to reduce the overall fat content of the dish without sacrificing flavor.

Serving & Storage Suggestions

This easy round steak with mushroom soup gravy is a fantastic main course, especially when served with classic comfort food sides. Mashed potatoes, rice, noodles, or creamy polenta are all excellent choices for soaking up the flavorful gravy. Green beans, steamed broccoli, or a simple side salad provide a welcome contrast to the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the steak and gravy in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook the steak, as it can become tough.

For longer storage, the cooked steak and gravy can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	20g	31%
Saturated Fat	6g	30%
Cholesterol	95mg	32%
Sodium	1400mg	58%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	5g	N/A
Protein	40g	80%

Variations & Substitutions

Gluten-Free: To make this recipe gluten-free, ensure you use gluten-free cream of mushroom soup. Many brands offer gluten-free options.
Vegetarian (Mushroom) Version: While this recipe is centered around beef, you could adapt it by using thick slices of portobello mushrooms in place of the steak. Brown the mushrooms slightly before layering them in the pan as directed.
Different Soups: While cream of mushroom soup is classic, you can experiment with other cream-based soups, such as cream of celery or cream of onion.
Vegetables: Add other vegetables to the pan, such as sliced carrots, potatoes, or celery, for a more complete meal.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mushroom soup mixture for a touch of heat.
Wine Addition: As mentioned earlier, deglazing the pan with a red wine adds a robust flavor. A dry red wine like Cabernet Sauvignon or Merlot works beautifully.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While round steak is ideal for slow cooking due to its ability to become tender, you can use other cuts like chuck steak or sirloin tip. Be mindful that cooking times may vary slightly.

Q: Can I make this ahead of time?
A: Absolutely! This dish is perfect for making ahead. Prepare it completely, then store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.

Q: My gravy is too thin. How can I thicken it?
A: As described in the “Expert Tips & Tricks” section, whisk together cornstarch and cold water to form a slurry and gradually whisk it into the gravy after removing the steak. Bake, uncovered, until thickened.

Q: Can I freeze this dish?
A: Yes, this dish freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Q: Can I add other seasonings?
A: Of course! Feel free to experiment with your favorite seasonings. Garlic powder, onion powder, paprika, or even a touch of Worcestershire sauce can enhance the flavor.

Final Thoughts

This easy round steak with mushroom soup gravy is a testament to the power of simple, comforting food. It’s a dish that evokes memories of family gatherings and home-cooked meals, and it’s a dish that I hope you’ll enjoy creating and sharing with your loved ones. Don’t be afraid to make it your own by adding your favorite herbs or vegetables. Whether you serve it with mashed potatoes, rice, or noodles, this hearty and flavorful dish is sure to be a hit. I encourage you to give it a try and let me know what you think! Perhaps pair it with a crisp, light-bodied red wine to complete the experience. Happy cooking!

Easy Round Steak With Mushroom Soup Gravy Recipe