Reviewed: Apr. 14, 2012

Well, the kids liked it a lot. I wasn't as thrilled with the finished dish - not bad, but not fabulous either. IMHO, the recipe makes about twice as much sauce as you need.

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Reviewer:

PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: Mar. 16, 2012

I was not crazy about this recipe. The flour did not work well at all so it was omitted after the first little bit. I did not care for the sauce on it's own, but over potatoes it was okay. My children however absolutely loved it! I will make it again, but probably only enough for them.

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Reviewer:

AutumnB

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

Reviewed: Nov. 12, 2011

Hubby loves this!! It didn't really have time to cook enough to get tender and he still loved it. Rubbed the steak with Cavenders Greek Seasoning and then sprinkled with flour and rubbed it in while the olive oil was heating. Browned and removed and carmelized the onion before adding the ketchup and water to the pan. Poured all over steak in roaster and cooked, covered, at 250 for four hours. It needed more time but he couldn't wait, it smelled so good! Great gravy and served with smashed potatoes. Thanks for sharing!

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5 users found this review helpful

Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Nov. 7, 2011

So simple to make, easy ingredients and comes out delicious and tender!

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3 users found this review helpful

Reviewer:

Sarah

Reviewed: Oct. 15, 2011

I never thought of using round steak, I make a similar dish using pork chops. I don't use the flour, although it would thicken the sauce/gravy as it cooks. I simmer with the lid on and then off later to reduce the sauce. Everyone is right, lots of onions and the ketchup and you have a great gravy for mashed potatoes!!

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6 users found this review helpful

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Sue's recipes

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Oct. 14, 2011

My mom used to make this when I was young only she used boneless porkchops and didn't dredge in flour. She would salt and pepper chops, sear both sides in a little oil with the onions, cover chops with ketchup (she wouldn't use a whole bottle) and a little water, cover and simmer until tender. I still make this today for my dad, since my mom past 2 years ago. They are great with mashed potatoes.

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vickie

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Oct. 11, 2011

Years ago I had this very dish, but we know it as Red eye gravy. I followed to a T and it was really really good. I double the batch because I was making for 7 people and there was nothing but the gravy left behind when the meat was eaten up. I think even if I double the meat and left the ketchup, onions and the water the same, it would still be plenty. The gravy still tasted like ketchup with a little bit of a nice kick, rather mild. Could use some black pepper, but other then that. It was fine and my family ate all the meat. TY. I'll have to repurpose the gravy with another meat.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Sep. 25, 2011

We thought it was great- so few ingredients yet very good! Thanks for this recipe!

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klusman6

Reviewed: Aug. 30, 2011

I got some round steak at a great discount and tried this recipe hoping for something tender and tasty. I did exactly as the recipe called for and it came out delish and really tender. I will definitely hang on to this recipe for nights when I'm in a hurry but still want a home cooked meal.

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Reviewer:

SnSmom

Reviewed: Jul. 17, 2011

I've made this for years and my whole family loved it. The only difference being I left out the chopped onion and in the last 10-minutes, added a drained can of peas I called it "Steak with Pea Gravy"! I never tried it with the added onion, but cann't wait to try it! Janet

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