Round Steak Withtomato Gravy Food

ROUND STEAK AND GRAVY

Steps:

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

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

"SWISS" ROUND STEAK WITH ONION GRAVY

Steps:

• Cut round steak into 6 serving size pieces.
• On a cutting board, dredge pieces with flour, salt and pepper.
• Pound flour into the meat with a meat mallet.
• Turn pieces, dredge, and pound until they can't hold any more flour.
• (This can be a messy process, so be warned!).
• In a large non-stick skillet, heat oil and brown steak pieces on both sides.
• Place in a covered casserole.
• Add onions and garlic to the skillet.
• Saute until onions are limp (5 minutes).
• Place onions and garlic over steak pieces in casserole dish.
• Add enough beef broth to barely cover meat.
• The flour from the meat will thicken the broth as it bakes and will make its own gravy.
• Bake at 300F for 2 hours or until fork-tender.
• Serve over noodles or mashed potatoes.

ROUND STEAK WITHTOMATO GRAVY

Steps:

• Brown steak in oil in dutch oven.
• Mix water, tomato sauce and seasonings.
• Pour over steak; bring to a boil.
• Reduce heat, cover, and simmer for 1-1/2 hours.
• Mix flour and water; stir into steak.
• Bring to a boil, boil for 1 minute.
• Serve with rice or mashed potatoes.

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.

SLOW COOKER STEAK 'N' GRAVY

Steps:

• Cut beef into 1-in cubes; brown in oil in a skillet. Transfer to a 3-qt. slow cooker. Cover with water; add tomato sauce and seasonings. Cover and cook on low for 8 hours, or on high for 4 hours, or until meat is tender. , In a small bowl, combine flour and cold water; stir into liquid in slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened. Serve with potatoes.

ROUND STEAK

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

EASY INSTANT POT SWISS STEAK

Steps:

• Season the sliced round steak on both sides with salt and pepper.
• Place the corn starch and the granulated garlic into a shallow bowl; dredge the round steak pieces on both sides in the cornstarch mixture.
• Using the sauté setting on the Instant Pot, add the oil. When the oil is hot and sizzling, add the prepared pieces of beef, a few at a time.
• Quickly brown the beef on both sides, working in batches, removing each browned piece of steak to a platter as you work.
• Continuing to use the sauté setting, add the onions and bell peppers to the drippings in the Instant Pot, cooking for a minute or so. Add some of the beef broth, stirring to deglaze the pot and to release any particles on the bottom of the pot.
• Turn the Instant Pot off, then return the browned round steak pieces to the pot. Pour the remaining broth over then beef, then top everything with the crushed tomatoes and juice. DO NOT STIR!!
• Lock the Instant Pot lid into place. Choose high pressure, setting the cook time to 30 minutes, bringing the Instant Pot to full pressure.
• When the timer sounds, use a natural pressure release for 20 minutes. At that time, if any pressure remains, perform a quick release to remove all the pressure from the Instant Pot.
• Unlock and remove the Instant Pot lid. Using tongs, gently remove the steak to a platter.
• Turn the Instant Pot to the sauté setting once again; simmer the sauce in the pot until it is reduced and slightly thickened.
• To serve, place the Swiss steak over a bed of mashed potatoes, then top with the tomato gravy.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.