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Round Steak and Gravy


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

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  • 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.


  • 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

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Read all reviews 2
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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...