Description

This Savory Round Steak and Gravy recipe is a comforting, slow-cooked dish perfect for cozy family dinners. Tender top round steak is coated in seasoned flour, layered with onions, green peppers, tomatoes, mushrooms, soy sauce, and molasses, then slow-cooked to develop rich flavors and melt-in-your-mouth texture. Serve over egg noodles or mashed potatoes for a satisfying meal.

Ingredients

Scale

Beef and Coating

2 pounds Beef Top Round Steak
1/2 cup All-Purpose Flour
1 teaspoon Salt
1 teaspoon Pepper

Vegetables and Sauce

1 medium Onion, sliced
1 medium Green Pepper, sliced
1 can Diced Tomatoes (including juices)
1 cup Sliced Mushrooms
1/4 cup Soy Sauce
2 tablespoons Molasses

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Instructions

Preparation: Begin by slicing the beef top round steak into strips. In a large bowl, combine the steak strips with all-purpose flour, salt, and pepper. Toss well to evenly coat each piece with the flour mixture, which will help thicken the gravy as it cooks.
Layer Ingredients in Slow Cooker: Place the coated steak strips as the bottom layer in your slow cooker. Add the sliced onion and green pepper evenly over the beef, then pour in the canned diced tomatoes along with their juices. Next, add the sliced mushrooms on top of the vegetables. Drizzle the soy sauce and molasses evenly over all the ingredients.
Slow Cook: Cover the slow cooker with its lid and set the temperature to low. Allow the dish to cook slowly for 6 to 8 hours, which will tenderize the steak and blend all the savory flavors into a thick, rich gravy.
Serve: Once the cooking time is complete and the steak is tender, serve the savory round steak and its flavorful gravy over a bed of hot cooked egg noodles or creamy mashed potatoes for a hearty family dinner.

Notes

Use top round steak for tenderness; avoid tougher cuts for best results.
Gluten-free option: substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.
Molasses can be replaced with honey for a milder sweetness.
For extra flavor, fire-roasted diced tomatoes can be used instead of regular canned tomatoes.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.