Round Steak with Rich Gravy

Gail Springsteen


I remember my mom making this, even in her later years when she couldn't be on her feet a lot. She would put her electric skillet on a small table and make this. Many times we had it with mushrooms she and my dad had picked in their woods. I now cook fresh mushrooms and add it to the gravy.

This woman could take a piece of round steak and make it so tender, you had no idea you weren't eating a finer piece of beef!

★★★★★ 3 votes
6 - 8
20 Min
2 Hr
Pan Fry


3 lb
round steak
1/3 c
3 Tbsp
1 pkg
dry onion soup mix
1/2 c
1 can(s)
(10 1/2 oz.) cream of mushroom soup
mushrooms (optional)


1Sprinkle one side of meat with half the flour; pound in. Repeat on other side. Cut meat into 6-8 serving pieces.
2Melt shortening in large skillet. Brown meat in shortening over medium heat--about 15 minutes.
3Sprinkle onion soup over meat. Mix water and mushroom soup; pour over meat.
4Cover tightly; simmer 1 1/2 to 2 hours or until meat is tender.
5Remove meat; keep warm. Heat the gravy in the skillet to boiling, stirring constantly; if you care to add cooked mushrooms, do it in this step.
6Pour the gravy over the meat and serve.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom