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Traditional Smothered Steak
A tradition favorite like Mom used to make. |
Prep: 10 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 4
| 2 |
lbs. round steak |
| 1 |
Tbsp. vegetable oil |
| 1 |
large onion, cut in half and sliced 1/4-inch thick |
| 1 |
can cream of mushroom soup |
| 1 |
envelope beefy onion soup mix |
| 1 |
can beef broth |
| 1 |
cup water |
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In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until translucent; remove and set aside. |
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In same skillet, saute round steak until browned. |
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Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. |
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Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350°F oven for 1-1/2 to 2 hours. |
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| Serve over cooked rice or egg noodles. |
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| Add additional water during cooking if sauce gets too thick. |
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