Round Steak | Chickens in the Road

Nov
21

When I asked here on the Chickens in the Road forum about fixing a round steak, boy did I get answers! (The forum is a great place to ask questions and get answers.) My round steak dinner turned out delicious. Here’s how I made it–I sauteed some onions then dredged the round steak in flour mixed with some seasoned salt. I browned it in a bit of melted lard in a big iron skillet, tossed the sauteed onions on top, then poured on some cream of beef soup, made from the mix you can find in this post) for the gravy, and baked it (covered) right in the iron skillet!

19 Responses
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11-21
2:26
am

There is drool on my keyboard now….

Patty -
11-21
5:28
am

Do you take paying Guests??

ChrisUK -
11-21
5:47
am

that is how i do liver and onions, except i simmer on low for 3 hours. always turns out great. i am going to try this recipe. was the meat tender? you are such a great cook.

trish robichaud -
11-21
7:01
am

Looks wonderful!!!!

CindyP -
11-21
8:44
am

Mmmm….that looks delicious! I’m going to have to look at that recipe for the Cream of Beef Soup again after seeing this. I love my cast iron frying pans too…thank you Suzanne for getting me back into using them. I had put them away when we got a glass top stove but we’ve moved twice since then and had gas both times…just left them in boxes. THEN I found your Blog and they’re back in use and loved again. Thanks! (pitchfork!)

Chic -
11-21
10:08
am

I also have several iron pans, my grandmother willed them to me. Can you not use them successfully on a glass stove? I never thought about it being any different.

Chris, here’s to hoping she takes paying guests!
I want to visit the farm!

Amy -
11-21
10:27
am

Yum.

Hannah -
11-21
10:32
am

That looks really good!
I can not wait to make me some of the cream of soup mix…that is great!!! You are so right about the cans of cream soup costing so much and takes up room that you need for other stuff. Good idea about putting directions on the lid too!

Deb

Debnfla3 -
11-21
10:36
am

I’m gonna make this but only with moose steak!

Sharon Gosney -
11-21
10:43
am

Sounds delicious! I like the baking in the iron skillet thing. I need to do that more.

Runningtrails -
11-21
12:31
pm

I need to get some low sodium bullion mix and make some too. That is yet another really useful pantry addition!

I’m really glad your supper turned out well Suzanne!

BuckeyeGirl -
11-21
3:51
pm

I love to make “baked” steak!!!! Of course I always have to make some homemade mashed potatoes to go with it! The girls I used to work with loved it and wanted the recipe…but they claimed it never turned out like mine…I am not sure what they did different….hmmmm……
Now I am thinking I am going to have to make this for Sunday dinner…I don’t want to get out of practice!!!

Dana Lou -
11-21
5:00
pm

Yum that looks so good….

TXLady -
11-21
6:17
pm

Oh yum!

luvthecountry -
11-21
7:15
pm

I love your website. You encourage us all to try harder, be better and have fun!

carsek -
11-21
10:38
pm

Another thing I am going to have to make . . . it looks delicious!!! Made the pumpkin puree (and am making more due to the pumpkin shortage in the stores), and next . . . cream soup mixes. Suzanne, I absolutely love you and your blog. Thanks for sharing your life with us.

Susan from Missouri -
11-24
12:02
am

How long do you bake it? My husband made something like it on stove top with tenderized meat tonight. I thought it would be tough as he didn’t cook it too long, total of 20 minutes or so. But since it was pre-tenderized minute steaks it did OK… but to get the flavor into it, needed longer on the stove or in oven.

Jodie -
11-24
6:42
am

I had it in the oven for about an hour and it was nice and tender.

Suzanne McMinn -
11-24
12:06
pm

Yes you can use them on a glass top !! Best pans ever!!!

Honky -