New this month
Get the Allrecipes magazine

Round Steak and Gravy

COOKINGQUEEN75

"The meat is so tender and moist and the gravy is so flavorful. Instead of baking it in the oven, I use my pressure cooker. This is wonderful with mashed potatoes, rice, or noodles."
Added to shopping list. Go to shopping list.

Ingredients

2 h 35 m servings 285 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour gravy over beef in the baking pan. Cover with aluminum foil.
  6. Bake in the preheated oven until tender, about 2 hours.

Footnotes

  • Cook's Note:
  • You can also cook this in pressure cooker for 50 minutes.

Nutrition Facts


Per Serving: 285 calories; 15.2 g fat; 10.7 g carbohydrates; 25.1 g protein; 63 mg cholesterol; 381 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

It was okay. The gravy wasn't as thick as I would have liked it to be and next time I will substitute cream of mushroom for the cream of chicken soup for some extra flavor.

As the submitter suggested I made this in an Instant Pot® and the 50 minutes was spot on. I used the entire can of broth instead of adding the water. I couldn't wrap my head around the chicken s...