Reviewed: Nov. 3, 2009

I made this for dinner last night and my family loved it. My husband said it was a keeper and my 9 year old who is a picky eater said she would rate this recipe a 5. I had some fresh mushrooms in the refrigerator that I sliced on top that added some more flavor. I also used lipton onion soup mix instead of french onion soup because that is what I had in the house. I will be making this recipe again. Thanks for sharing.

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Amy

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Reviewed: Oct. 11, 2009

this turned out great...someone gave me some round steak and i didn't know what to do with it so i tried this recipe. i did make it in the crock pot...2 hours on high 4 on low. used beefy onion soup mix, 2 cans water, chopped up onions and garlic as well. thickened with cornstarch at the end. meat was good and tender and there was tons of delicious gravy! oerfect with mashed potatoes. a little on the salty side...definitely doesn't need any extra.

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meg1321

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Reviewed: Oct. 1, 2009

I heated a skillet on top the stove and browned the meat. I mixed the soup mix and cream of mushroom in a bowl with the water and poured it over the meat in the roaster. I added peeled carrots and potatoes and seasoned the entire pan with parsley and pepper. increased oven heat to 350 and cut 1/2 hour time. YUMMY

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Tracy's Kitchen

Home Town: Wintersville, Ohio, USA

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Reviewed: Sep. 16, 2009

I have made this dish a number of times and my whole family loves it every time. Instead of canned French Onion Soup I always use the soup mix in all kinds of varieties and use broth instead of water. I do bake it on a higher temp and less time, then add cornstarch in the last 1/2 hour (and water if necessary) to thicken the gravy.

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Chef In Training

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Reviewed: Sep. 1, 2009

I found this to be an awesome meal. My family loved this meal

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markjuarez

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Reviewed: Aug. 20, 2009

Very good basic recipe. I had this in the oven in literally ten minutes. It came out flavorful and tender. I would make this again. There were no leftovers.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Wow, this was delicious. We used the "healthy request" cream of mushroom soup and you couldn't even tell the difference! We also added 1/2 teaspoon each of black pepper and garlic, cooked in the crock pot on low for 8 hours-ish. It was SO easy and warm and tasty! Will definitely make again.

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2009

Tasty and easy recipe! I followed the recipe except added some crushed garlic to the soup mixture. I cooked it in a large-ish roasting pan which, because of the size made a thin layer of soup, it cooked the liquid off so the gravy was super thick. I may actually add more water next time for a thinner gravy. Only 4 stars because it was a little salty for me (and I generally love salty stuff), and the meat was a little dry and overcooked after 1.5 hours. My meat said 'tenderized' on the package so perhaps that's why. Next time I'll cook 1 hour or less.

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AMFISCHER

Home Town: Sunnyvale, California, USA

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Reviewed: Jul. 30, 2009

This recipe is so good and so easy. The only thing I can say is that I used the onion soup mix because I didn't have the canned soup and I also added a little salt to the steak. Don't add salt, the soup provided enough salt, it was too salty. Otherwise, great, tender steak. Ate it over rice. Will definantely make this again.

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Leigh

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Reviewed: Jul. 24, 2009

Great use for round steak

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Nellie

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Reviewed: Jul. 11, 2009

Only complaint I heard was there wasn't enough so next time I'll double the recipe. (There were 4 men and 2 ladies and everyone would've liked more.) Served with mashed potatoes, fresh green beans and rolls. Yummy!

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zamfam

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: May 29, 2009

best round steak we ever had,did in oven only cook 1hour, so tender,best gravy,i only change one thing , because i didn't have any, was the onion soup & forgot to add the water, i used basil garlic oxo cube. and it was still good.will use this recipe again and again thanks so much

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angie

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Reviewed: May 12, 2009

this was good but it took a really long time so could only give it four stars. I need meals to be quicker than that but I will put this on a weekend menu for when I have more time

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Leeann

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Reviewed: Feb. 26, 2009

needs a little garlic.

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Jeanine

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Reviewed: Feb. 7, 2009

I am not a "recipe rater", but this recipe was so good, I couldn't NOT rate it. I followed the recipe AS IS with only one addition, as suggested by another reviewer. I added 3T of flour dissolved in about 1/3 cup water 45 minutes to an hour before serving and the whole thing came out amazing!

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lostinthecedars

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Reviewed: Jan. 31, 2009

This was an excellent 'stick to your ribs' kind of meal. I used a packet of Golden Onion dry mix instead of the canned onion soup & it worked fine. Just upped the water to two cans. I mixed 2 TBS of cornstarch with some cold water until smooth & stirred it into the crock pot (I cooked it on low all day) during the last hour or so & it made a perfect gravy - very flavorful. Meat was fork tender after a day in the crock pot & everyone, even the picky 5 y/o, liked it. Thanks!

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AnotherSAHM

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

Perfect recipe as is, but to save time, I used the slow cooker. This might sound weird, but I also added left over Cheddar Ranch Dip from this site. I needed to get rid of it, and it turned out really good.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Jan. 25, 2009

I tried this in the slow cooker and made it for 6 people. It turned out to be the beast I think I have ever had! When I tried to pick the steaks up, the fell apart. So would say be aesy and use a big utensle.

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Kevin

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Reviewed: Jan. 23, 2009

This was really yummy! Very flavorful! I cooked it in the crockpot all day and the meat turned out great. The gravy was a little thin, but we liked it that way. I've had it for lunch the last several days. Very good as leftovers.

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Kori

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Reviewed: Jan. 22, 2009

yum!! i cooked this in a deep old time cast iron skillet. i seared it without oil on both sides with garlic, pepper, and seasoned salt, then added the soups, water, then added chopped onion, scallions, and threw in some sliced portobellas. baked it at 375 for 1.5 hrs with cast iron lid on and wow! great dish! it reminded me kinda of beef tips without all the flour and cornstarch and that other carb stuff! great dish! i will make again! oh, but i do suggest trimming all the fat as suggested by recipe. i made mistake of biting into a piece with some fat on it and it was not pleasant at all! lol! great dish otherwise!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Round Steak and Gravy II

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