Easy Tasty Recipes

Instant Pot Round Steak and Gravy

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Instant Pot Round Steak and Gravy
Instant Pot Round Steak and Gravy

If you are someone who really enjoys seeing the recipe process photos, I should apologize in advance. This round recipe and meat require very few steps, and I didn’t really do anything! If you want to know the recipes that are made, you can check the featured points under the category “meat” in my Instagram account and see how to prepare them. I will also link the video at the end of this recipe. The autumn weather here in Chicago makes me crave my childhood recipes. Round Steak & Gravy is a recipe that uses affordable thin cuts of beef called Round Steak, which is delicious but usually takes hours to cook and is therefore soft. I made this recipe in a quick bowl, but if I have time, I can also prepare it in a slow cooker or oven. At the end of the recipe, I will increase the cooking time in the sink or oven.

This recipe will feed a family of four. You can double the meat without having to adjust the onions and broth. This is what is needed to make this recipe:

Ingredients

  • Gravy
  • 2 cups of water
  • 2 lbs round steak roasts (top round, bottom round, the eye of round, or sirloin tip round steak)
  • 1 tablespoon dehydrated minced onion or 1 large onion finely chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon beef base (Better Than Bouillon)*
  • 3 tablespoons water

Instruction

  1. In a large dutch oven brown steak (roast) on all sides in a hot pan with vegetable oil. The browning adds so much flavor, so be sure and brown the meat well. Add more oil if necessary to brown all the roast.
  2. If using fresh onion, add it to the pan with some additional oil and saute until tender. Add 1 cup of water to the pan (be careful because it may spit at you) and deglaze the pan, scraping up all the brown bits. Add remaining water, add more if necessary to almost cover the meat.
  3. Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
  4. Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 3 hrs until the meat is fork-tender. It could take longer than 3 hours to become fork-tender, it just depends on how thick the roast is, to begin with.
  5. Remove from the oven, place the meat on a cutting board, and slice round steak into thick individual serving portions.
  6. To make the gravy, mix flour with 3 tablespoons water and gradually whisk into the pan on the stove over medium heat, stirring until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Add salt and pepper to taste.
  7. Add the sliced round steak to the gravy and stir to combine.

 

This recipe works best for mashed potatoes with butter and butter corn. You can also use rice noodles or egg noodles. But in my opinion, the broth should be served with mashed potatoes. If you want to make this recipe in a clay pot, burn the meat in a frying pan, then roast the onions and mushrooms in the same skillet to brown, then add the broth mixture to the clay pot, and under 8 cooks it in 10 hours. Remember to put the cap on the tank, otherwise, it will take longer. If you want to cook in the oven, follow the same cooking steps, but put the meat, onions, and broth in a casserole, cover with paper and bake at 350 degrees for 2.5 hours. You can also add mushrooms to this recipe if you like. Another option is to add a jar of creamy mushroom soup to make it a creamy broth. I have loved this recipe since I was a child and hope you like it too!

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Instant Pot Round Steak and Gravy


  • Author: the tipsy house wife
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 Servings 1x

Description

This recipe works best for mashed potatoes with butter and butter corn. You can also use rice noodles or egg noodles.


Scale

Ingredients

  • Gravy
  • 2 cups of water
  • 2 lbs round steak roasts (top round, bottom round, eye of round, or sirloin tip round steak)
  • 1 tablespoon dehydrated minced onion or 1 large onion finely chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon beef base (Better Than Bouillon)*
  • 3 tablespoons water

Instructions

  1. In a large dutch oven brown steak (roast) on all sides in a hot pan with vegetable oil. The browning adds so much flavor, so be sure and brown the meat well. Add more oil if necessary to brown all the roast.
  2. If using fresh onion, add it to the pan with some additional oil and saute until tender. Add 1 cup of water to the pan (be careful because it may spit at you) and deglaze the pan, scraping up all the brown bits. Add remaining water, add more if necessary to almost cover the meat.
  3. Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
  4. Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 3 hrs until the meat is fork-tender. It could take longer than 3 hours to become fork-tender, it just depends on how thick the roast is to begin with.
  5. Remove from the oven, place the meat on a cutting board and slice round steak into thick individual serving portions.
  6. To make the gravy, mix flour with 3 tablespoons water and gradually whisk into the pan on the stove over medium heat, stirring until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Add salt and pepper to taste.
  7. Add the sliced round steak to the gravy and stir to combine.
  8. Serve with mashed potatoes and vegetables.. Read More..

Notes

*Can substitute beef bouillon cubes.

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