Savory Baked Beef Round Steak with Onion Gravy
Experience the melt-in-your-mouth tenderness of our Savory Baked Beef Round Steak, a delightful twist on traditional grilling techniques. This dish is enveloped in a rich, flavorful onion gravy that transforms each slice into a comforting and hearty meal. Perfectly paired with creamy mashed potatoes, it’s an ideal centerpiece for family gatherings or weeknight dinners. Let the oven do the work as this dish simmers to perfection, filling your kitchen with enticing aromas that will have everyone eagerly awaiting dinner.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
beef top round steak
3 lbs (trimmed and pounded)
flour
1/4 cup (for dredging)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
olive oil
2 tablespoons (for browning)
beef stock
2 1/2 cups (homemade or store-bought)
Worcestershire sauce
3 tablespoons (for added flavor)
sliced onions
1 1/2 lbs (for layering)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Using a meat mallet, pound the beef top round steak to tenderize, making it more flavorful and easier to slice after cooking.
3
Dredge both sides of the steak evenly in flour, then season generously with salt and pepper.
4
In a heavy, oven-proof skillet, heat the olive oil over medium-high heat. Add the steak to the skillet and sear it on both sides until browned, about 4-5 minutes per side. Once browned, remove the steak from the skillet and set it aside.
5
Pour in the beef stock, scraping the bottom of the pan to release any browned bits, and bring the mixture to a boil.
6
Stir in the Worcestershire sauce and adjust the seasoning with more salt and pepper to taste; remove from heat.
7
Layer half of the sliced onions in the bottom of the skillet, place the steak on top, then layer the remaining onions over the steak. Pour the broth mixture on top of the steak and onions, ensuring some broth is spooned over the top.
8
Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 2 hours, basting the steak with the gravy after 1 hour.
9
Once fully cooked, remove the skillet from the oven and let the steak rest for a few minutes before slicing it against the grain.
10
Serve the sliced steak with the rich onion gravy over the top, accompanied by warm mashed potatoes for the perfect meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Beef Round Steak with Onion Gravy?
It is a tender beef dish baked in a rich onion gravy, designed for a melt-in-your-mouth experience.
What cut of beef is used in this recipe?
This recipe specifically calls for 3 lbs of beef top round steak.
How long does the steak need to bake?
The steak should be baked in the oven for a total of 2 hours.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) before starting the preparation.
Why should I pound the steak with a meat mallet?
Pounding the beef top round steak tenderizes the meat, making it more flavorful and easier to slice.
What is used to dredge the steak?
The steak is dredged in 1/4 cup of flour before being seasoned with salt and pepper.
How long should I sear the steak in the skillet?
Sear the steak for about 4-5 minutes per side until it is thoroughly browned.
What type of skillet is best for this recipe?
A heavy, oven-proof skillet is required because the dish moves from the stovetop to the oven.
How much beef stock is required for the gravy?
You will need 2 1/2 cups of beef stock, which can be homemade or store-bought.
What ingredient provides the extra savory flavor to the gravy?
3 tablespoons of Worcestershire sauce are added to the beef stock for enhanced flavor.
How many onions are needed for this dish?
The recipe requires 1 1/2 lbs of sliced onions.
How should the onions be layered in the skillet?
Layer half of the onions on the bottom, place the steak on top, and then layer the remaining onions over the steak.
Should the skillet be covered while baking?
Yes, cover the skillet with a lid or aluminum foil before placing it in the oven.
Is basting required during the cooking process?
Yes, you should baste the steak with the onion gravy after it has baked for 1 hour.
Why do I need to let the steak rest after cooking?
Letting the steak rest for a few minutes helps the juices redistribute, making the meat more tender when sliced.
How should the beef be sliced for serving?
For the best texture, slice the steak against the grain.
What is the best side dish to serve with this steak?
Warm mashed potatoes are the perfect accompaniment for the steak and rich onion gravy.
How many people does this recipe serve?
This recipe is designed to provide 6 servings.
Can I use store-bought beef stock?
Yes, you can use either homemade or store-bought beef stock for this recipe.
What is the purpose of scraping the bottom of the pan?
Scraping the pan releases browned bits, known as fond, which adds deep flavor to the gravy.
Is this recipe considered easy to make?
Yes, it is described as an easy dinner where the oven does most of the heavy work.
What kind of oil should I use for browning the meat?
The recipe calls for 2 tablespoons of olive oil.
How do I prepare the beef before dredging?
The beef should be trimmed of excess fat and pounded with a meat mallet.
When do I add the salt and pepper?
Season both sides of the steak generously after dredging them in flour.
Can I use aluminum foil if I don't have a lid?
Yes, if your skillet does not have a lid, aluminum foil works perfectly to cover the dish.
What makes this a 'savory' dish?
The combination of seared beef, beef stock, Worcestershire sauce, and slow-cooked onions creates a deep savory profile.
Is this a good recipe for a family gathering?
Absolutely, its hearty nature and large serving size make it an ideal centerpiece for family meals.
Does the gravy thicken on its own?
Yes, the flour from dredging the steak helps to naturally thicken the beef stock into a gravy as it bakes.
How do I know when the steak is ready?
After 2 hours of baking, the steak will be tender and the onions will have softened into a rich gravy.
Can I add more seasoning to the broth?
Yes, you should taste the broth and adjust the salt and pepper before pouring it over the steak and onions.