Round Steak and Gravy I


  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • garlic powder to taste
  • 3 pounds round steak
  • 1 tablespoon olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup water
  • 1 onion, sliced
  • 1 tablespoon beef bouillon
  • 1 (6 ounce) package beef flavored stuffing mix
  • 1/3 cup warm water
  • 4 tablespoons butter


Preheat oven to 350 degrees F (175 degrees C).

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In a small bowl, mix together the flour, seasoned salt, ground black pepper and garlic powder to taste. Cut the steak into 3×3 inch squares and coat with the flour mixture.

Heat the oil in a large skillet over medium high heat. Add the steaks and saute until browned on both sides. Remove meat and set aside in a 9×13 inch baking dish. Add the soup, water, onion and bouillon to the skillet, allow to heat through and pour over the meat.

In a separate small bowl, combine the stuffing mix, water and butter or margarine. Mix well and spread over the steaks and gravy.

Bake at 350 degrees F (175 degrees C) for at least one hour, or until steak is tender.