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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Transfer to Baking Dish: Place the browned steaks evenly in a 9×13-inch baking pan.
- 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.
- Add Mushrooms and Juices: Pour the cooked mushrooms along with all scrapings and juices from the skillet over the steaks in the baking dish.
- 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.
- 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
