Crockpot Round Steak
Fork-tender Crock Pot Round Steak, nestled beneath caramelized onions and mushrooms and smothered in a cream of mushroom sauce, is such an easy and delicious meal.
Servings: 4 servings
Chef Alli
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Ingredients
- 2 pounds tenderized round steaks also known as beef cube steak at the grocer
- kosher salt and black pepper to taste
- 1/3 - 1/2 cup spicy brown mustard for slathering the round steak, to taste
- 10.5 ounce can Campbell's Cream of Mushroom Soup
- 1 packet dry Lipton onion soup mix
- 1 large yellow or white onion slice
- 8 ounces baby portabella or button mushrooms sliced
- 1/4 cup Worcestershire sauce
Instructions
- Season each of the tenderized round steaks on both sides with salt and pepper.2 pounds tenderized round steaks, kosher salt and black pepper
- Spread each steak with a generous layer of mustard on one side. Place the prepared steaks into a greased 6-quart crockpot, overlapping them a bit as you do.1/3 - 1/2 cup spicy brown mustard
- Spread the cream of mushroom soup over the steaks, then top with the onion soup mix, sliced onions and mushrooms, and Worcestershire sauce.1 large yellow or white onion, 8 ounces baby portabella or button mushrooms, 1 packet dry Lipton onion soup mix, 10.5 ounce can Campbell's Cream of Mushroom Soup, 1/4 cup Worcestershire sauce
- Cover the crockpot and cook on low for 4-5 hours, or until the round steak is tender when pierced with a fork. Stir the sauce half way through the cooking time, if possible. **Cooking times will vary depending on the brand of slow cooker. Cook by meat tenderness, not by time.
- Serve over warm buttered egg noodles, mashed potatoes, or rice.
Notes
If you have a mustard your family prefers, feel free to substitute it for the spicy brown mustard called for in this recipe. Any mustard can be substituted; the stronger the better! Use a good silicone basting brush to make this task extra easy.
When you slather mustard onto the round steak, don't work directly from the jar of mustard. Instead, place the amount of mustard needed into a separate bowl and work from that with your basting brush. This prevents raw meat bacteria from accidentally contaminating the jar of mustard by transfer. Toss any leftover mustard in the bowl away.
To make this recipe in the oven: Place the seasoned round steak in a greased 9x13-inch baking pan and slather with mustard. Overlap the steak as needed to fit nicely into the pan. Top with cream of mushroom soup, onion soup mix, sliced onions and mushrooms, and Worcestershire sauce. Cover the pan tightly with foil and bake in a preheated 325 F degree oven for 3.5-4 hours, or until the meat is very tender when pierced with a fork.
Nutrition
Calories: 446kcalCarbohydrates: 20gProtein: 59gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 147mgSodium: 1916mgPotassium: 1368mgFiber: 3gSugar: 5gVitamin A: 31IUVitamin C: 7mgCalcium: 104mgIron: 7mg
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