Just like Grandma used to make. Wait, what am I saying? I AM the Grandma!
I invited one set of our six gorgeous grandkids for dinner and card playing this week. Christmas vacation is almost over and next week, the oldest heads back to college and the other two are back to high school. I really wanted some time with them and an offer of what they call “GB’s Farm Food” is always a good bribe. How do I know this? They bought me this sign which hangs above my stove.
Those two boys have enormous appetites and are trying very hard to gain weight for athletics. Such a wonderful problem, right? That’s why I chose this hearty meat-and-potatoes menu for them! As one friend observed, “Those boys can sure put away the food!” And such a petite sister! Aren’t they cute?
Baked steak is easy and lazy because the prep work is limited and it cooks pretty much unattended all afternoon. Here we go. The recipe here would serve 8-10 hungry people or 5 teenage boys.
Cut into serving size pieces, trim visible fat.
Brown quickly on both sides.
Shingle in roasting pan and season to taste.
In same pan, make the gravy.
Smother, cover and bake. Take a nap.
Oven Baked Steak with Brown Gravy
Let’s you use a less tender cut of beef which often has the best flavor. I learned the secret in my four years of food service. Cook it LOW and Slow! Note that beef shrinks as much as 25% when cooking so adjust how much you prepare with that in mind! Four ounces raw cooks down to 3 ounces.
- 4 pounds round steak, cut in serving size pieces
- 3 Tbsp olive oil
- 2 cans cream of mushroom soup
- 3 cups water (or about two soup cans full)
- 2 Tbsp instant minced onion
- 4 ounces Better Than Bouillon Beef Base
- 2 Tbsp parsley
- pepper and garlic powder to taste
Cut round steak into serving size pieces about palm size. They will shrink as they bake. Put olive oil in a non-stick skillet and on medium high heat, brown quickly on both sides. You may need to add a little more olive oil. Transfer to a roasting pan and “shingle” the pieces. Sprinkle with pepper and garlic powder to taste.
In same pan, combine soup, water, beef base, parsley and onion. Whisk to combine all ingrediets and pour over the meat. Cover and bake at 275 degrees for about 5 hours or until fork tender. Baking time can vary due to thickness and quality of meat. You can lower the temperature to as low as 225 degrees and increase cook time.
You’ll want to check a time or two while baking to nestle each piece of meat into the gravy that’s forming. It may be necessary to add a little more water especially if lid isn’t tight. As long as the meat is kept moist, it’s very forgiving if dinner is delayed.
I made mashed potatoes and fresh green beans to serve along side this and bought a gorgeous cheddar garlic knot bread from Hy-Vee. I served it warm.
Here’s a quick look at how I did the sides.
I cooked 4 pounds of russet potatoes with about 2 teaspoons of salt til tender then drained them thoroughly. While still hot, I put a whole stick of butter and about 2 teaspoons of my new secret ingredient in the pot and let it melt. I’m shameless about how much butter I use in mashed potatoes. I use a hand masher and don’t whip them. (That just cruelty to vegetables.)
So yummy! Full of gravy-cradling craters!
The easiest, fastest way to cook fresh green beans to perfection is a pressure cooker.
Dinner is served!
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