This Round Steak Beef and Noodles recipe offers classic comfort food, akin to an easier beef bourguignon, and is always a family favorite at our table.
Prep Time10 minutesmins
Cook Time1 hourhr
Additional Time10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Beef, Main Course, Main Dishes
Cuisine: American
Keyword: how to cook round steak, meal prep with round steak, Round steak beef with noodles, Round steak with noodles recipe
Servings: 8
Calories: 191kcal
Author: Melissa Griffiths
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Ingredients
2lbsround steak roasts top round steakbottom round steak, eye of round, or sirloin tip round steak, cut into 1-inch cubes
1tablespoonvegetable oil
2cupsof water
1tablespoonbeef base Better Than Bouillon*
1tablespoondehydrated minced onion or 1 large onion finely chopped
Gravy
3tablespoonsall-purpose flour
3tablespoonswater
12ouncesegg noodles
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
Don't skimp on the salt and pepper when seasoning the round steak. A generous seasoning before browning enhances the flavor depth of the entire dish.
Achieve a deep, rich crust on the meat by browning it in batches. This step is crucial for developing the dish's foundational flavors.
When deglazing the pan, really work to scrape up all the browned bits. These bits are packed with flavor and will enrich your gravy.
For the perfect gravy thickness, start with the recipe's suggested flour-to-water ratio and adjust from there. Remember, it's easier to thin out a thick gravy than to thicken a watery one.
Allow the meat to rest for a few minutes after removing it from the oven and before slicing. This rest period helps the juices redistribute, ensuring the meat is moist and flavorful.
While dried onions are convenient, using fresh onions can add a more nuanced flavor profile to the dish. If you have the time, sautéing fresh onions is worth the extra step.