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    Home » Recipes » Main Dishes

    Round Steak Beef and Noodles

    Published by Melissa on September 29, 2019 | Updated June 23, 2022 | 8 Comments

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    Classic comfort food this Round Steak Beef and Noodles recipe is similar to beef bourguignon but easier to make. It’s a family favorite that my family is always happy to see on the table. 

    A plate of pasta topped with round steak in gravy and a dollop of sour cream.

    This is one of the meals I talk about in my Three Easy Round Steak Meals post. The idea is simple, you cook 6 lbs. of round steak and once it’s fork-tender, divide the meat and gravy and use it to make three different meals.

    This shortcut allows you to get oven braised beef and noodles on the table in the time it takes you to boil noodles.  

    If you don’t want to cook enough round steak to make all three meals, the recipe below is for just the round steak and noodles recipe. Also, I have the recipes for the other round steak recipes made individually.

    • Round Steak Beef and Gravy
    • Round Steak Beef Stew

    What is Round Steak

    Round Steak is a lean cut of meat that comes from the cow’s hind legs and can be tough if not cooked properly. Braising round steak in a flavorful liquid in a dutch oven creates the fork-tender meat that you’re family will love. 

    Stores typically sale round steak either as roasts or thin steaks, usually bottom round steak, top round steak, round, beef round sirloin tip, or eye of round roasts.

    collage of round steak sirloin tip roast and eye of round roast

    Making Round Steak Beef and Noodles

    When you make the beef and gravy for the Three Easy Round Steak Meals, you’ll cube the fork-tender beef and stir it into the flavorful gravy and it’s ready to serve over noodles.

    If you want to make this recipe without making enough for three meals, then you have two options, you can cook a 2 lb. roast until it’s tender, which will take about 3 hours, or you can cube the meat and cook it cubed for about 1 hour or until it’s fork-tender. 

    Round steak in gravy on top of a bed of noodles with a dollop of sour cream

    The recipe below is written for 1-inch thick cubed round steak but you can cook the roast whole if you don’t like cutting raw meat, cook it first and then cube it. 

    Any way you make it, your family is going to be glad you did.

    A plate of pasta topped with round steak in gravy and a dollop of sour cream.
    Print Recipe Pin Recipe Rate this Recipe
    4.34 from 33 votes

    Beef and Noodles

    Prep Time10 mins
    Cook Time1 hr
    Additional Time10 mins
    Total Time1 hr 20 mins
    Servings: 8 servings
    Author: Barbara Bakes LLC
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    Ingredients

    • 2 lbs round steak roasts top round steak, bottom round steak, eye of round, or sirloin tip round steak, cut into 1-inch cubes
    • 1 tablespoon vegetable oil
    • 2 cups of water
    • 1 tablespoon beef base Better Than Bouillon*
    • 1 tablespoon dehydrated minced onion or 1 large onion finely chopped

    Gravy

    • 3 tablespoons all-purpose flour
    • 3 tablespoons water
    • For serving: 12 ounces egg noodles sour cream, salt and pepper

    Instructions

    • Season the beef generously with salt and pepper. In a large dutch oven brown cubed round steaks on all sides in a hot pan with vegetable oil. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
    • 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.
    • Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
    • Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 1 hour or until the meat is fork-tender. 
    • To make the gravy, mix flour with 3 tablespoons water and gradually whisk into the dutch oven 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.
    • Serve with over egg noodles prepared according to package directions. Top with sour cream, optional.

    Notes

    *Can substitute beef bouillon cubes.

    More beef recipes you might like:

    How To Cook Perfect Steak Kabobs, Barbara Bakes
    Eye of Round Roast, Barbara Bakes
    Beef Bourguignon, Barbara Bakes
    Instant Pot Beef and Bean Chili, Pressure Cooking Today
    CrockPot Italian Beef Sandwiches, Spend With Pennies

    Pin It:

    Round Steak Beef in Gravy on top of wide noodles topped with sour cream
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    « Round Steak Beef Stew
    Three Easy Round Steak Meals »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jaime

      December 05, 2022 at 5:42 pm

      5 stars
      Delicious!!

      Reply
    2. Dan

      August 17, 2022 at 6:14 pm

      2 stars
      I started making this but it seems there are many typos in the recipe?
      “In a large dutch oven brown cubed round steaks on all sides in a hot pan with vegetable oil.”

      Do you brown the steaks in a dutch oven or a hot pan?

      Then it says “Transfer the browned meat to a plate.” and then in the following step it says “Add remaining water, add more if necessary to almost cover the meat.” cover it where? When was it added back to the pot? It’s never stated in the instructions when to add it back to the pot. I found this confusing to follow.

      Reply
      • Jocelyn

        September 30, 2022 at 6:38 am

        Yea it’s not written properly, skips steps, very strange no one edited before posting.

        Reply
        • Patti

          November 18, 2022 at 3:17 pm

          I’m making it now. Really confused. Did meat made water bullion and onions poured over my meat in a cast iron pan covered cooked an hour. Then I was lost. Soooo I’ll dump my juice into my original Dutch pot and add water flour for gravy. Then add meat and do noodles and serve. I’m winging it. Hope it’s delicious

          Reply
    3. Patricia

      July 21, 2022 at 3:03 pm

      5 stars
      Getting ready to make this again. This is an awesome recipe — beef ends up being so flavorful & tender. I did remove the meat to make the gravy & because we like it very spicy, I added more red pepper flaxes. Delicious!

      Reply
      • Melissa Griffiths

        July 22, 2022 at 8:19 am

        So glad you liked it Patricia!

        Reply
    4. Linda

      November 21, 2020 at 12:15 pm

      How long do I cook this in the crockpot and do I add the gravy mixture to the meat while it’s cooking or after

      Reply
      • Barbara Schieving

        November 21, 2020 at 12:38 pm

        Hi Linda – slow cook on low until beef is tender for about 8 hours or high for about 6 hours. Add the gravy ingredients towards the end of cooking. Enjoy!

        Reply

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