Give your round steak a saucy makeover with this oven-baked recipe, where every bite is a dip into creamy, onion-y bliss.
2 tablespoons oil
1 tablespoon butter
1 pound round steak cut in 1/4-inch strips
3 tablespoons all-purpose flour
1 cup sour cream
1 envelope dry onion soup mix
12 ounces sliced fresh mushrooms
1/4 cup milk
Preheat the oven to 325 degrees F.
Heat the oil and butter in a skillet over medium-high heat. Add the round steak strips and cook, stirring frequently, until the meat is browned.
Sprinkle the round steak with the flour and mix well. Remove the skillet from the heat and stir the sour cream into the beef. Return the pan to the heat and cook, stirring constantly, until the sour cream just starts to simmer.
Stir the onion soup mix, mushrooms, and milk into the skillet. Mix well.
Transfer the round steak mixture to a baking dish. Cover the dish with foil and bake at 325 degrees F for 1 hour or until the meat is tender.
Serve the round steak and sour cream sauce over mashed potatoes, rice, or pasta.
Use a heavy skillet for even browning of the steak.
Cut the steak against the grain for more tender strips.
Make sure the sour cream is at room temperature before adding it to the skillet to prevent curdling.
Gradually heat the sour cream mixture to avoid separating.
Stir the mixture gently but constantly when bringing it to a simmer.
Use fresh mushrooms for better texture and flavor, but you can substitute canned mushrooms (well drained).
Cover the baking dish tightly with foil to keep the moisture in and tenderize the meat.
Let the dish rest for a few minutes after baking for the flavors to settle.
Garnish with fresh parsley or chives for added color and freshness.
Serve with a starch like mashed potatoes, rice, or pasta to soak up the delicious sauce.
Experiment with adding a splash of red wine to the sauce for a richer flavor.
Check the seasoning after baking and adjust if necessary.
Pair with a simple green salad or steamed vegetables for a balanced meal.
Yes, you can use other cuts like sirloin or chuck steak, but cooking times may vary based on the toughness of the meat.
Yes, you can omit the mushrooms if you prefer or substitute them with another vegetable like bell peppers or zucchini.
Yes, low-fat sour cream can be used, but it may alter the richness and texture of the sauce slightly.
You can make a homemade mix using dried onion flakes, beef bouillon granules, onion powder, and a pinch of parsley.
Browning the steak adds depth of flavor, but you can skip this step if you're short on time.
Yes, after browning the meat and assembling the ingredients, you can cook it in a slow cooker on low for 4-6 hours.
If the sauce is too thin, you can mix a small amount of cornstarch with water and stir it into the sauce before baking.
Feel free to add spices like paprika, garlic powder, or thyme for additional flavor.
The steak is tender when it can be easily pierced with a fork and doesn't resist when cut.
Yes, you can prepare the dish up to the point of baking and refrigerate it. Add a few extra minutes to the baking time if it's cold from the fridge.
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