Recipe Monday - Round Steak Supreme

I'm late posting today because two customer logos decided to take longer to finish than I had anticipated.

Round steak is budget friendly and has good flavor but is generally a tougher cut of meat. You can make this meal delicious and fork tender by using your crock pot or the oven. I used the oven because my slice of steak was just a little over 1 pound and my crock pot was a little too big. Generally, you want to use a crock pot that proportionally fits the size of meal you are making.

Ingredients:

• 1 to 1-1/2 pounds of round steak sliced thinly
• 1 (10.75) oz of condensed cream of mushroom soup
• 1 (14.50) oz of beef broth (can or homemade)
• 1 cup water
• 4 oz sliced fresh white or bella mushrooms
• 1 envelope of Lipton Onion Mushroom dry mix
• 1/2 cup flour
• Salt and pepper to taste
• 1-1/2 tablespoon olive oil (or a little more depending on how much steak you have)

Directions:

1. Slice round steak into thin strips and dredge in flour seasoned with salt and pepper.
2. Place 1-1/2 tablespoons olive oil in pan and sear steak in hot pan and remove steak from pan.
3. Combine cream of mushroom soup, beef broth, water, mushrooms, and onion/mushroom dry mix into pan and heat to boiling.
4. Return steak to pan and stir, cover with lid and place in 375 degree oven for two hours (or crock pot on low for 6 to 8 hours).

I served it with mashed potatoes, broccoli, and deviled eggs. Guaranteed to please the most picky eaters.

Bon Appetit!