Onion Smothered round Steak

Onion Smothered Round Steak Recipe

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Lynnda Cloutier


The buttermilk in this recipe tenderizes the steak. Unknown source

★★★★★ 1 vote


1 1/2 pounds round steak, cut into serving sizes
1 cup buttermilk
1/2 cup flour
1 1/2 tsp. salt
1 tsp. pepper
4 tbsp. vegetable oil
1 1/2 cups water
2 medium onions, sliced

How to Make Onion Smothered round Steak


  • 1Prepare steak by washing and drying the pieces and pounding with a metal meat hammer on both sides. Put in a bowl, cover with the buttermilk and soak overnight in refrigerator. Discard the buttermilk.
  • 2In shallow bowl, create a dredge of the flour, salt and pepper. Heat oil in large deep skillet with a lid. Coat each steak well in the dredge and brown on both sides of the hot oil.
  • 3When browned, remove the steaks and pour the dredging flour into the skillet and brown the flour like a gravy roux. When flour is browned, stir in the water briskly, blending out the lumps. Return steak to skillet, cover with onion slices and bring the liquid to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or til onions and meat are tender. If gravy appears too thick, just stir in more water. Serves 4 to 6

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About Onion Smothered round Steak

Course/Dish: Beef, Steaks and Chops