Mom’s Oven-Baked Round Steak with Mushrooms and Onion Soup Recipe
This classic Mom’s Round Steak recipe delivers tender, flavorful round steak baked to perfection in the oven with a savory mushroom and onion soup sauce. The round steak is lightly floured, pan-seared in butter, then slow-baked with mushrooms, bay leaves, and a dry onion soup mix to create a comforting homestyle meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 pounds round steak
- All-purpose flour (small amount – only enough to cover the plate)
- 2 Tbsp unsalted butter
- 6 oz can mushroom slices (drained)
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 bay leaves
- 1 packet dry onion soup mix
- Water (enough to reach about 1/4 inch deep in the pan)
Instructions
- Prepare the steak. If your round steak is not already cut into individual pieces, cut it accordingly to serving size. Optionally, use a mallet to gently pound both sides of each steak piece to break up the muscle fibers slightly, helping to tenderize the meat.
- Flour the steak. Pour a small, scant amount of all-purpose flour onto a plate. Sprinkle about half of the salt and pepper onto the flour and combine with a fork. Using tongs, coat each side of the steak pieces evenly with this seasoned flour mixture.
- Brown the steak. In a large skillet over medium-high heat, melt the unsalted butter. Once hot, add the floured steak pieces and brown them thoroughly on both sides, developing a nice crust and locking in flavor.
- Prepare the baking pan. Transfer the browned steaks into a 9×13-inch baking pan, arranging them evenly in a single layer.
- Cook the mushrooms. Add the drained mushroom slices to the same skillet used for browning. Cook them for about 1 minute until tender, scraping up any browned bits. Then spoon the mushrooms, along with any pan juices and scrapings, over the steaks in the baking pan.
- Add liquid and seasoning. Pour enough water into the baking pan to reach about 1/4 inch deep. Place the two bay leaves into the water. Sprinkle the dry onion soup mix over the steaks and water, then add the remaining salt and pepper evenly across the surface.
- Bake the steak. Cover the baking pan tightly with aluminum foil and place it in a preheated oven at 325°F (163°C). Bake for 1 1/2 hours, or until the steak is fork-tender and fully cooked through.
- Serve. Remove from the oven, discard bay leaves, and serve the round steak hot with the mushroom and onion soup sauce spooned over the top for a hearty and satisfying meal.
Notes
- Using a meat mallet to tenderize the steak is optional but recommended to improve texture.
- Be careful not to add too much water; just enough to create a shallow cooking liquid for braising.
- Keep the baking pan covered during baking to retain moisture and ensure tender steak.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This dish pairs well with mashed potatoes or steamed vegetables for a complete meal.
Keywords: round steak recipe, oven baked steak, mushroom steak, dry onion soup mix steak, tender steak recipe, easy steak dinner
