Mom’s Oven-Baked Round Steak with Mushrooms and Onion Soup Recipe

Introduction

This classic oven-baked round steak recipe is a comforting and hearty dish perfect for a cozy dinner. Tenderized and browned, then slow-cooked with mushrooms and onion soup mix, it’s full of rich, savory flavors that make a simple meal special.

Ingredients

• 2 pounds round steak
• All-purpose flour (just enough to cover a plate)
• 2 tablespoons unsalted butter
• 6 oz. can mushroom slices, drained
• 1/2 teaspoon salt (approximately)
• 1/2 teaspoon black pepper (approximately)
• 2 bay leaves
• 1 packet dry onion soup mix
• Water (enough to reach about 1/4 inch deep in the pan)

Instructions

1. Step 1: If the steak is not already in individual pieces, cut it into portions suitable for serving.
2. Step 2: Optionally, use a meat mallet to gently pound both sides of the steak just enough to break up the muscle fibers for greater tenderness.
3. Step 3: Pour a small amount of flour onto a plate and sprinkle about half of the salt and pepper over it. Mix well with a fork.
4. Step 4: Use tongs to coat the steak pieces evenly on both sides with the seasoned flour.
5. Step 5: Melt the butter in a large skillet over medium-high heat. Brown the steak pieces on both sides until nicely seared.
6. Step 6: Place the browned steaks in a 9×13-inch baking pan.
7. Step 7: Add the drained mushrooms to the skillet and cook for about 1 minute until tender, scraping up any browned bits from the bottom.
8. Step 8: Spoon the mushrooms, skillet scrapings, and any juices over the steaks in the baking pan.
9. Step 9: Add water to the pan until it reaches about 1/4 inch deep, then place the bay leaves in the water.
10. Step 10: Sprinkle the dry onion soup mix, along with the remaining salt and pepper, evenly over the steaks and into the water.
11. Step 11: Cover the pan tightly with foil.
12. Step 12: Bake in a preheated oven at 325 degrees Fahrenheit for 1½ hours, or until the steak is tender.

Tips & Variations

• For extra flavor, marinate the steaks in a little soy sauce and garlic before coating with flour.
• Using a meat mallet to tenderize the steak helps break down tough fibers, making the meat more tender.
• Serve with mashed potatoes or egg noodles to soak up the delicious juices.
• Substitute the dry onion soup mix with homemade seasoning blend if you prefer controlling the salt content.

Storage

Store leftover round steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use similar cuts like chuck or sirloin, but cooking times may vary depending on the toughness of the meat.

Is it necessary to cover the pan with foil when baking?

Yes, covering the pan traps moisture, helping the steak stay tender and prevents it from drying out during the slow baking process.

Mom’s Oven-Baked Round Steak with Mushrooms and Onion Soup Recipe

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★★★★★

5 from 122 reviews

• Author: Simon
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

This classic Mom’s Round Steak recipe features tender, oven-baked round steak smothered in a savory mushroom and onion soup sauce. Perfectly browned and slow-baked to fork tenderness, this comforting dish is easy to prepare and ideal for a hearty family meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds round steak
• All-purpose flour (small amount – just enough to cover the plate)
• 2 Tbsp unsalted butter
• 6 oz can of mushroom slices, drained
• 1/2 tsp salt (approximately, divided)
• 1/2 tsp black pepper (approximately, divided)
• 2 bay leaves
• 1 packet dry onion soup mix
• Water (enough to reach 1/4 inch deep in pan)

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Instructions

1. Prepare the Steak: If the round steak is not already cut into individual pieces, cut it accordingly. Optionally, use a mallet to gently pound both sides of each steak piece to help tenderize the meat by breaking up the muscle fibers.
2. Coat with Flour: Spread a small amount of all-purpose flour on a plate. Mix in about half of the salt and pepper with a fork. Using tongs, coat both sides of each steak piece with the seasoned flour.
3. Brown the Steak: Melt the butter in a large skillet over medium-high heat. Once melted and hot, brown the flour-coated steaks on both sides until nicely seared. This step locks in flavor and adds a rich base for the sauce.
4. Transfer to Baking Dish: Place the browned steaks evenly in a 9×13-inch baking pan.
5. Sauté Mushrooms: Add the drained mushroom slices to the skillet used for browning the steaks. Cook for about 1 minute or until tender, stirring to scrape up any browned bits from the steak for extra flavor.
6. Add Mushrooms and Juices: Pour the cooked mushrooms along with all scrapings and juices from the skillet over the steaks in the baking dish.
7. Add Water and Seasonings: Pour enough water into the pan to reach about 1/4 inch depth. Place the bay leaves in the water. Sprinkle the remaining salt, pepper, and the entire packet of dry onion soup mix evenly over the steaks and into the water.
8. Bake: Cover the baking pan tightly with aluminum foil. Bake in a preheated oven at 325°F (163°C) for 1 1/2 hours or until the steak is fork-tender and fully cooked through.

Notes

• Using a meat mallet is optional but recommended to soften the tough round steak.
• Adjust salt and pepper seasoning to taste depending on the soup mix saltiness.
• For thicker gravy, you can remove the lid in the last 15 minutes of baking to reduce the sauce.
• Serve with mashed potatoes or steamed vegetables for a complete meal.
• Leftovers store well covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Entree
• Method: Baking
• Cuisine: American

Keywords: round steak recipe, oven baked steak, mushroom steak, classic beef recipe, comfort food