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.
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.
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, top round, round, beef round sirloin tip, or eye of round roasts.
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.
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.
- 2 lbs round steak roasts (top round, bottom round, 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
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- For serving: 12 ounces egg noodles, sour cream, salt and pepper
- 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.
*Can substitute beef bouillon cubes.
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