Fresh albacore, yellowtail, and dorado (mahi mahi) have all been caught with this technique. It would undoubtedly work on any firm white fish. Have no fear of mayonnaise! I came up with this quick, easy way to prepare fresh fish after being inspired by previous wonderful fish recipes that used mayonnaise. My two-year-old and four-year-old both want more!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons ground paprika
- 2 teaspoons onion powder
- ¾ teaspoon garlic powder
- 3 tablespoons oil
- 2 pounds beef round steak, cut into serving-size pieces
- ½ cup diced onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup beef broth
- 1 cup water
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
- Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
- Pour gravy over beef in the baking pan. Cover with aluminum foil.
- Bake in the preheated oven until tender, about 2 hours.
- You can also cook this in pressure cooker for 50 minutes.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 381 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I pressured cooked it for 25 minutes then slow cooker for 8 hours! Could cut it with a fork. Thought the soup was “crazy’ but it was not AND my hubby liked it!
Delicious! I, too, used cream of mushroom and a little more garlic. Will def be making this more often! Thanks for the recipe!
Made this with my Instant Pot – pressure cooker. It turned out fine, but not flavorful enough for my tastes.
Very good and I will be adding it to my regular rotation. I served mine over wide egg noodles. It also reheats well in the microwave. I used cream of mushroom soup instead of chicken and used a can of beef broth in place of the 1 c broth and water. I also used 1 tsp instead of 3/4 tsp of garlic…cause you can never have too much garlic. I for 2 hrs in the oven for the first time but will probably go the pressure cooker route next time.
It’s a good recipe! I used a bit extra garlic and next time it’ll probably grill some mushrooms for it. I cooked it in my instant pot for 15 minutes and it was fork tender.
It did turn out tender, but I did not think it was very flavorful. Will tweak the spices next time. I am just happy it was tender.
I have made it several times, every time was a big success. It doesn’t matter chicken soup or mushroom soup, it tasted so delicious and everyone at the table loves it! I had mashed potatoes as a side dish, the gravy was awesome! The only thing I will change next time is no water to add. Thank you for a super easy but tasty recipe. It will be a longtime keeper!
This was relatively simple and easy to make. We had it over noodles, but I thing mashed potatoes would be even better.
Family loved it. Even my most critical child gave it rave reviews. I subbed in cream of mushroom because that’s what I had and I added some dried thyme. We made it in the instant pot and it was so tender. I took out the meat and turned it to sautee so I could whisk in cornstarch/water to thicken the sauce.
This is delicious, pressed for time, instead of putting in oven, I put it in pressure cooker for 10 minutes. Made perfect gravy and the meat fell apart it was so tender
It was okay….not great but just Okay. Hubby stated it was “bland” .
I used the instapot like one of the previous reviewers. I also used a very thin cut beef that didn’t need much time to cook. After browning the meat, I cooked onions and mushrooms in extra oil. Then I threw in the remained of the flour mixture. To deglaze the pan, I added a small amount of red wine (about 1/4 to 1/2 cup) then added a can of cream of mushrooom soup and a whole can of beef broth. I returned the beef into the pot, and cooked about 35 minutes. Everyone loved this recipe.
only thing i did different was add sauteed mushrooms the recipe itself was good as written, i dont use products from acan but i followed the recipe and used them. i like the full cut top round, thats what brought me here. if you use a good marinade you wont have to tenderize the meat. buy choice meat though, look for marbling not fat but marble.
My whole family loved it and I will definitely make this again. I didn’t change anything and cooked it in my Instant Pot and it was delicious! If anything I’d throw in some mushrooms next time. Thanks for sharing your recipe!
Didn’t care for it. The seasoning the meat was browned in didn’t seem to add any flavor. The gravy was very watery.
I used convection oven on bake, so I overcooked it a little. Recommend 90 mins cook time.
we really liked this so good
Followed the receipe exactly! Yummy
Very delicious!
I used cream of mushroom soup instead of cream of chicken. I browned the meat in a cast iron skillet. Sautéed onions in drippings. Added everything else to the skillet to bring to a boil. Then added everything to my power cooker for 45 minutes. It was absolutely delicious
The Round Steak was tender and juicy and the gravy was delicious! Wish I had taken a picture of it so I could have posted it!