Round Steak And Mushroom Gravy Food

BEST SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
• Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
• Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.
• Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
• Place patties in lightly greased baking dish, top evenly with gravy.
• Bake, covered, at 350 for 25 minutes or until done.
• In the summer I make this recipe in my electric fry pan.

EASY ROUND STEAK WITH MUSHROOM SOUP GRAVY

Steps:

• Cut off fat from round steak and cut into 3 x 3 inch pieces.
• Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
• Place the pieces of round steak evenly around the pan.
• Cut onion into slices and place them evenly on top of the meat.
• Pour the rest of the mushroom soup mix on top of the round steak and onions.
• Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.

CROCK POT ROUND STEAK & GRAVY

Steps:

• 1. Cut steak into 6 serving pieces or more.
• 2. Place in slow cooker.
• 3. Add onion soup mix, water and mushroom soup.
• 4. Cover and cook on low for 6 to 8 hours.

ROUND STEAK AND GRAVY RECIPE

Steps:

• Remove most of the excess fat from the tenderized round steak and cut the steak into serving size pieces. If using round steak that is not tenderized, pound it with a tenderizing mallet. Mix the flour, salt, and pepper together in a shallow bowl. Heat about a tablespoon of the margarine in the skillet over medium to medium-high heat until sizzling. Dredge the steak pieces in the flour and place in the skillet. Only add enough pieces to cover the bottom without crowding. Cook until nicely browned on both sides. Remove from the skillet and place on a plate. Set them aside and fill the skillet with more steak pieces. Continue this process until all the pieces have been browned. You will have to add more margarine in between each batch and maybe a little just before turning each batch. You may end up needing a little more than a 1/4 cup of margarine. Once all the pieces have been browned, place all the browned steak pieces back in the skillet. Pieces will have to be layered. Spread the can of cream of mushroom soup over the top of the steak, cover, and heat until soup is bubbling around the edges. Then turn the heat down to a simmer and allow it to cook, covered, for 45 to 60 minutes. Once the steak is done, remove it from the pan, scraping off some of the soup from its surface back into the pan. Place the steak on a serving platter. Once the steak has been removed, add a little water (or milk) to the skillet, being careful not to add too much or it will thin the gravy too much. Mix it into the soup, scraping the sides and bottom to blend the flavorful piece into the gravy. Bring to a boil and then remove from the heat and pour into a serving bowl. Serve the gravy over mashed potatoes (homemade or instant), along with the tenderized round steak. Note: If you would like more gravy you can add more milk or water and then thicken it with a flour and water thickener. Season as needed with salt and pepper.

ROUND STEAK IN THE CROCK POT

Steps:

• Preheat the slow cooker while you prepare the rest of the ingredients.
• Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.
• Spread the remaining onions and mushrooms on top, then pour in the beef broth.
• Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.

MUSHROOM ROUND STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon. , In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender., Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

STEAK WITH GRAVY

Steps:

• Pat the steaks dry, then season them generously with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat. Cook for 3-4 minutes on each side, or until deeply browned.
• Transfer the steaks to a plate to rest.
• In a measuring cup, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour into the pan that you cooked the steaks in.
• Bring the gravy to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes, or until the gravy is glossy and thick enough to coat the back of a spoon. Season to taste with salt and pepper.
• Return the steaks to the pan and turn them to coat with gravy. Cook 1-2 minutes to rewarm, if desired.

STEAKS WITH MUSHROOM GRAVY

Steps:

• Pat steaks dry with paper towel. Season with salt and pepper to your taste.
• Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
• Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
• Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
• Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
• Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
• Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

GRAVY AND VEGETABLES SLOW COOKER ROUND STEAK

Steps:

• Gather the ingredients.
• Slice the round steak into serving-size portions or thin strips. Sprinkle the meat with kosher salt and freshly ground black pepper on both sides.
• Place the flour in a large bowl. Add the sliced meat and toss to coat thoroughly.
• Add the oil into a large skillet over medium-high heat. Add the flour-coated steak and cook, turning to brown all sides, about 5 to 6 minutes. Reserve.
• In a medium bowl, combine the dry onion soup mix with the cans of cream of mushroom soup and the water.
• Place half of the steak, carrots, and onions in the crock pot. Pour half of the soup sauce mixture over the meat and vegetables.
• Place the remaining steak, carrots, and onions on top, and cover with the remaining sauce mixture.
• Place the lid on and cook on high for 3 1/2 to 4 1/2 hours-or on low for about 8 to 9 hours-or until the beef is tender.

ROUND STEAK WITH MUSHROOM GRAVY

Steps:

• Season meat if desired. Brown meat and place in oven baking bag.
• Rinse pan with the water to release the bits of meat and juices; add to bag. Add cream of mushroom soup and beefy onion soup mix and mix well. Seal bag.
• Bake at 350 degrees F for 1 1/2 hours. Serve with mashed potatoes.