round steak

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

butter

chuck

all-purpose flour

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

cornstarch

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

This round steak &amp; mushrooms recipe combines steak with a mushroom &amp; onion gravy, perfect for a family dinner!

Round Steak and Mushrooms

salt & pepper

olive oil

mushrooms (sliced)

onion (diced)

beef broth (low sodium)

thyme leaves

Preheat oven to 300°F.

Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt &amp; pepper.

Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Remove from pan and set aside.

Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.

Add steaks back to the pan. Combine remaining ingredients except cornstarch and pour over steaks. Cover and bake for 2 ½-3 hours or until fork tender.

Remove steaks from the liquid and set aside. Whisk cornstarch and 2 tablespoons water until smooth. Bring cooking liquid to a boil and while whisking, add cornstarch mixture a little bit at a time to reach desired thickness.

Serve over mashed potatoes.

Serve this Irish Beef Stew over noodles for a hearty dish. Vegetables and a gentle simmer add depth of flavor to this classic Irish Beef Stew.

Irish Beef Stew

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

Tbsp. flour

Tbsp. oil

onion,

(14-1/2 oz.) beef broth

(14-1/2 oz.) stewed tomatoes, undrained

env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

lb. red potatoes (about 3),

carrots,

noodles

Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.

Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

Try this delicious and versatile Pepper Steak Casserole recipe. Easy to prepare and customizable to your taste.

Pepper Steak Casserole

lbs Round Steak (cubed)

Cup All Purpose Flour

Tsp Paprika

Salt

Tsp Ground Black Pepper

Cup Beef Broth

Yellow Onion (chopped

Green Bell Pepper (sliced)

Roma Tomatoes (cubed)

Russet Potatoes (diced)

Mushrooms (sliced)

Celery Sticks (chopped)

Tbsp Molasses

Worcestershire Sauce

Preheat the oven to 350°F.

Add the flour, paprika, salt and pepper to a large freezer bag. Add the cubed meat to the bag and toss until the meat is coated.

Brown the coated steak with a little oil in an oven safe dish (I like to use a Dutch oven for this recipe).

Add the beef broth to dish. Add the remaining ingredients to the dish and mix well.

Cover the dish. Bake for 1 hour or until the meat is done and the potatoes are fork tender.

Optionally serve with a side of rice.

Country Fried Steak, also known as Chicken fried steak, is a Southern food classic but is so easy to make at home. Tenderized round steak, or cube steak, is breaded and fried to a crispy golden brown. The pan drippings are used to make a flavorful creamy milk gravy so you can smother the steaks. Serve with mashed potatoes for a decadent comfort food dinner.

Country Fried Steak

salt

eggs (beaten)

buttermilk

kosher salt (plus more to season meat)

garlic powder

smoked paprika

cayenne

Oil (peanut, olive, canola

all-purpose flour ((roughly

heavy cream (can omit)

whole milk (amount can vary depending

Salt (to taste)

pepper

Pound the steaks: Flattening one steak at a time, place 4 round steaks into a large resealable plastic bag and use a meat tenderizer mallet to pound them to a uniform 1/4 inch thickness.

Sprinkle 1 teaspoon kosher salt over both sides of each steak. Preheat oven to 200°F.

Prep the coating: Using two flat bottomed dishes large enough to fit the tenderized steaks, whisk together the 2 large eggs and 1 cup buttermilk in one dish and combine the 2 cups all-purpose flour with the 2 teaspoons kosher salt and seasonings (2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne) in the other.

Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.

Prepare the steaks:

Heat the pan: Over medium high heat, heat pan with 1/2 cup Oil until the oil reaches a temperature of 350°F.

Cook steak: Carefully place one prepared steak in the hot oil. Use a large metal spoon to transfer excess hot oil in the pan to the top of the steak. Fry until you see the edges of the steak turn golden brown, about 2 minutes. Use tongs to carefully turn the steak in the pan and cook for another 2 minutes (no need to spoon hot oil on top of already cooked side).

Transfer to rack: Use tongs to lift fried steak out of pan and allow any excess oil to drip off. Transfer to a paper towel lined plate to absorb any excess grease and then a wire rack placed over baking sheet and keep warm in preheated oven until all steaks and gravy are finished and ready to serve.

Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.

Fry the steaks:

Reduce amount of oil. Transfer all but 1/4 cup pan drippings to a glass or metal bowl. Do not discard in case more is needed later. Add 1 tablespoon  butter to pan.

Make the roux. Reduce heat under pan to medium low. Sprinkle the 1/4 cup all-purpose flour over the hot oil and whisk to combine. Flour should absorb all of the oil and will turn golden brown over the low heat when whisked continually. If mixture seems too greasy once mixed, add a bit more flour. If mixture is to dry, add additional reserved drippings. Cook about 5 minutes while continually whisking, until the roux is a light brown.

Finish gravy: Combine 2 cups whole milk and 1/2 cup heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn&#39;t thicken, slowly increase heat. Taste and season with salt and pepper.

Make the gravy:

Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.

How to serve Country Fried Steak:

Found the mix instructions a bit challenging but it all came together and was delicious ..

I made this for dinner tonight and the family loved it. I did leave out the Cayenne pepper which made the breading very flavorful without the heat. 
My kitchen looks like the grand babies helped. I have flour everywhere!

Really good.  Followed recipe to a T . The on,y thing I did was use the seasoned flour to make the gravy  for a little extra flavour.   Also use half beef broth and milk and added heavy cream to thicken the gravy. 
Very tasty.  Thank you for sharing.   Will make again

Well done Krissy. The country fried steak turned out very good and the gravy was perfect! I will be making this again for my family. I'm looking forward to making more of your recipes.

Holy moly this was amazing! The only thing I ended up tweaking is I did not make the gravy with the oil drippings because my last steak the oil got a little hot and I didn't want all of my gravy to taste burnt. So I just replaced the 1/4 of a cup of drippings with butter. I did do one cup milk and one cup beef broth for the gravy as well. And the whole recipe just turned out amazing. I think this was probably one of the top five recipes. I've ever made. Definitely a new comfort classic for us that I will be coming back to! Thank you!

We loved this meal!! I didn’t use heavy cream and the gravy really wasn’t flavorful so I’d recommend using the cream or some beef broth to get a good flavor. The recipe was easy to read and follow, thank you!!!

Definitely didn’t make enough gravy for us but if you like it thick definitely double the milk and cream!! Overall great recipe!

A quick and meal using one of the less tender cuts

BBQ Beef Skillet

Round Steaks

barbeque sauce

water

onion

Combine barbeque sauce with water and pour into large skillet.

Add steaks and onions separated into rings.

Bring mixture to a boil.  Reduce heat and cover tightly.

Simmer for 90 minutes or until beef is fork tender.

Remove steaks and keep warm.

Increase heat until boiling.  Cook uncovered 5 minutes or until mixture thickens.  Stir frequently.

Serve steaks with sauce and your favorite sides.

Top 6 round steak recipes from across the web

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Ridiculously Tender Beef Tips with ...

Round Steak and Mushrooms

Irish Beef Stew

Pepper Steak Casserole

Country Fried Steak

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Top 6 round steak recipes from across the web

The most viewed round steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ridiculously Tender Beef Tips with ...

Round Steak and Mushrooms

Irish Beef Stew

Pepper Steak Casserole

Country Fried Steak

BBQ Beef Skillet

The most viewed round steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine