Onion-Smothered Baked Round Steak

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4.3 of 5 (30)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.4
  • Total Fat: 9.7 g
  • Cholesterol: 64.6 mg
  • Sodium: 59.3 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 26.5 g

View full nutritional breakdown of Onion-Smothered Baked Round Steak calories by ingredient
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Introduction

This is one of my favorite "tried and true" recipies from my Mom. Great comfort food and the whole house smells great while it's baking! Served with a side of steamed carrots for a great, healthy meal. This is one of my favorite "tried and true" recipies from my Mom. Great comfort food and the whole house smells great while it's baking! Served with a side of steamed carrots for a great, healthy meal.
Number of Servings: 6

Ingredients

    24 oz tenderized round steak-cut into (6) 4 oz pieces
    1/4 C flour
    1/2 tsp salt
    1/4 tsp pepper
    2 tbsp, plus 1 teaspoon olive oil
    1/3 c sliced onions

Directions

Heat oven to 350 degrees.

Mix flour, salt and pepper in a dish; dredge the 6 slices of round steak in the flour mixture and set aside.

Heat 2 Tbsp olive oil in skillet over medium high heat.

Place 4 slices of round steak in hot oil and brown (about 1 minute on each side). Remove to a roasting pan sprayed with non-stick spray; add remaining teaspoon of oil to skillet and 2 remaining pieces of round steak-brown.

Place sliced onion on top of meat. Cover and bake at 350 degrees for approximately 30-40 minutes or until meat can be pulled apart with a fork.

Make 6-4 oz (pre-cooked weight) servings.

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  • Incredible!
    8 of 8 people found this review helpful
    I browned the meat in my dutch oven, then deglazed the pan with about 1/2 c of leftover wine before adding the meat back and putting it in the oven, it made a wonderfull sauce. I used a whole large onion and added some carrots. I really felt like I was eating something much more fattening. - 3/8/10

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  • Very Good
    3 of 3 people found this review helpful
    This was wonderful. I added fresh mushrooms and also deglazed my dutch oven as suggested. It made such a wonderful gravy. Had it over No-yolk egg noodles. My husband loved it. Will make again for sure! - 4/2/12

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  • Incredible!
    2 of 2 people found this review helpful
    I followed others' advice and deglazed the pan with some red wine, used a whole onion, and added mushrooms. The sauce was delicious and the meat was really tender. - 1/8/11

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  • 2 of 2 people found this review helpful
    Sounds so good! I can't wait to try it tomorrow... i'm actually going to add some fresh mushrooms to it as well! - 3/3/09

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  • Very Good
    1 of 1 people found this review helpful
    I cut the pieces into flanks, and used brown rice flour instead of white flour. The meat was wonderfully tender, but it needed something for flavor, because there really wasn't any. Perhaps next time we'll try some minced garlic and/or crushed red pepper in the breading. - 10/6/10

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