Round Steak and Gravy has been a family favourite my whole life.
In fact, this was actually the very first meal I made from start to finish, all by myself at 12 years of age!
It was also our “featured special” for Kid’s Café when we would put on a date night for Mom and Dad, complete with candles and piano music from our recent lessons.
As with so many of my recipes, I have added or changed some of the ingredients over the years.
This recipe is hearty, packed with flavour, and is a “set it and forget it” crockpot champ!
Using cubed round steak, flour and brown the meat on high heat in a pan with oil.
Add salt and pepper as it cooks.
Note: you only want to brown the outside, not thoroughly cook the meat at this point; this helps add flavour while retaining the tenderness.
Once the cubes are golden brown on all sides, add to the crockpot with cream of mushroom soup and turn to low heat.
In the same frying pan, cook the chopped onion, mushrooms, and minced garlic until tender.
Add to the crock pot and mix well.
Leave on low heat for 3-4 hours.
At this point, the meat should be tender and flake apart.
Serve on top of boiled potatoes with a side of greens and you’re set!
1 pound round steak, cubed
1/4 cup flour (or as needed to coat meat)
1 can cream of mushroom soup
1/2 large onion, chopped
2 cups mushrooms, chopped
3 cloves garlic, diced
Coat cubed round steak in flour and fry in a pan with oil on high heat until golden brown on all sides.
Sprinkle with salt and pepper.
Place in crock pot with cream of mushroom soup on low heat.
In the same pan, cook onions, mushrooms, and garlic until soft.
Add to crock pot and mix well.
Cook on low for 3-4 hours.
Serve on boiled potatoes.