Recipe Background
Sunday dinner has never, and we do mean never, been this easy. Coat the beefy round steak with a succulent, creamy, savory, and crave-worthy gravy and let it bake. Done! The steak is meaty and tender, the gravy is thick and tantalizing, and everything is just great! Sunday's Oven-Baked Round Steak is the perfect dinner for two when you want something special, but easy!
Sunday dinner has never, and we do mean never, been this easy. Coat the beefy round steak with a succulent, creamy, savory, and crave-worthy gravy and let it bake. Done! The steak is meaty and tender, the gravy is thick and tantalizing, and everything is just great! Sunday's Oven-Baked Round Steak is the perfect dinner for two when you want something special, but easy!
Ingredients
- 1 (1-pound) round steak
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (0.87-ounce) package brown gravy mix
- 1 cup water
- parsley leaves optional, to taste, for garnish
Directions
- Preheat the oven to 300 degrees F.
- Trim the excess fat from the round steak.
- In a 9x13-inch baking dish, add the round steak.
- In a small bowl, add the cream of chicken soup, the cream of mushroom soup, the gravy mix, and the water and stir to combine.
- Pour the soup mixture over the round steak.
- Cover the baking dish with foil.
- Bake the baking dish until the steak reaches an internal temperature of at least 155 degrees F for well done, about 3 hours.
- Serve garnished with the parsley.
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