My Grandpa Walker owns an Angus cattle ranch in Wyoming. He and my Grandma have always been very generous and shared an abundance of meat with us (both my family growing up, as well as David and I after we were married). If they didn't actually fill the freezer with meat, they would send meat money. We've been so incredibly blessed. A couple of months ago, my Dad showed up to my house to fill our freezer with a shelf-full of freshly packed meat. A variety of ground beef, roasts, steaks, etc. Not only is it the best quality meat you can find, but everytime I open the freezer to make tacos or some other dinner I am filled with gratitude for my Grandpa.
This story is going somewhere. Tonight I made this new recipe using a couple of round steaks from my freezer and again- not only was it so delicious but I was so grateful to just have the meat stocked up in my freezer. I guess that's where this is going.
My favorite thing about this, other than the flavorful gravy and tender meat, was that the way to prepare the meat made it easy for me to split it into two pans and add mushrooms to one and not to the other. David doesn't love mushrooms, and has recently reminded me that mushrooms soak into everything that they touch with their mushroom-y flavor, but I love them and so it worked out perfectly.
Easy Round Steak and Gravy
Source: Clark's Condensed
Ingredients:
1 1/2 to 2 pounds thin cut round steak
Steak Seasoning and Seasoning Salt
Ingredients:
1 1/2 to 2 pounds thin cut round steak
Steak Seasoning and Seasoning Salt
1/3 cup flour
1/2 C cooking oil
1 C diced onion
1 small can mushrooms
2 cans beef (or chicken broth + one cube beef bullion)
1 T worcestershire sauce
Directions:
Cut each steak into desired serving sizes. Salt and Pepper to taste.
Heat a large skillet over medium heat. Add the cooking oil. Brown the steaks on both sides and set aside.
Pour off most of the oil, leaving about 1/3 of a cup. Add 1/3 C of flour to the oil and stir over medium/low heat until light brown. (For a gluten-free option, add cornstarch with chicken broth below.) Stir continuously so it doesn't burn. Add onion. Cook and stir for about a minute.
Slowly add the beef and chicken broth, stirring constantly. Add the worcestershire sauce and simmer for about five minutes.
Season steaks with steak seasoning and seasoning salt. Place in oven-safe baking dish, separating into two seperate dishes if you need a mushroom-free option. Pour half the gravy over one pan, then return to the stovetop while adding the mushrooms to the remaining gravy. Pour mushroom gravy over second pan. Bake at 275 degrees for one hour. (Or 200 for two hours)
1/2 C cooking oil
1 C diced onion
1 small can mushrooms
2 cans beef (or chicken broth + one cube beef bullion)
1 T worcestershire sauce
Directions:
Cut each steak into desired serving sizes. Salt and Pepper to taste.
Heat a large skillet over medium heat. Add the cooking oil. Brown the steaks on both sides and set aside.
Pour off most of the oil, leaving about 1/3 of a cup. Add 1/3 C of flour to the oil and stir over medium/low heat until light brown. (For a gluten-free option, add cornstarch with chicken broth below.) Stir continuously so it doesn't burn. Add onion. Cook and stir for about a minute.
Slowly add the beef and chicken broth, stirring constantly. Add the worcestershire sauce and simmer for about five minutes.
Season steaks with steak seasoning and seasoning salt. Place in oven-safe baking dish, separating into two seperate dishes if you need a mushroom-free option. Pour half the gravy over one pan, then return to the stovetop while adding the mushrooms to the remaining gravy. Pour mushroom gravy over second pan. Bake at 275 degrees for one hour. (Or 200 for two hours)
Serve with mashed potatoes.
