Slow-Cooked Round Steak
Slow-cooked to fork-tender perfection, this dish transforms round steak into a rich, savory meal. Served with mashed potatoes or over noodles, it’s a homestyle classic that satisfies with minimal effort.
Ingredients
- 1/4 cup all-purpose flour 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds beef round steak, cut into serving-size pieces
- 6 teaspoons vegetable oil, divided 1 medium onion, thinly sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme
Directions
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker.
- In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender.
