What You'll Need
-
1½ lb tenderized round steak or cube steak
-
⅓ cup flour
-
¼ tsp salt
-
¼ tsp pepper
-
⅛ cup butter (plus more as needed)
-
½ can cream of mushroom soup
-
Water or milk (for thinning gravy)
Let’s Cook
Prep the Steak
Trim excess fat from steak and cut into serving-size pieces. If using untenderized round steak, pound with a meat mallet until tender.
Dredge & Season
In a shallow bowl, mix flour, salt, and pepper. Dredge steak pieces in flour mixture, shaking off excess.
Brown the Meat
Heat about 1 Tbsp butter in a skillet over medium to medium-high heat until sizzling. Add a few pieces of steak—don’t overcrowd. Brown both sides, then remove and set aside. Repeat with remaining steak, adding more butter between batches as needed. You may use more than ⅛ cup butter total.
Layer & Simmer
Once all steak is browned, return all pieces to skillet in layers. Spread ½ can of cream of mushroom soup over the top. Cover and bring to a gentle bubble around the edges. Reduce heat to low and simmer, covered, for 45–60 minutes until steak is fork-tender.
Make the Gravy
Remove steak and place on serving platter. Add a splash of water or milk to skillet and stir, scraping the bottom and sides to blend everything into a smooth gravy. Bring to a quick boil, then remove from heat.
Find similar articles
Round Steak
