Time Saving Version of Classic Comfort Food
This recipe combines the traditional tastes of a Salisbury steak with mushroom and onion gravy with a one-hour preparation.
Baked steak, sometimes known as Salisbury steak, is considered a comfort food that often takes too long to prepare. Heating the oven, browning the steak on the stovetop and slow baking to tenderize a tough cut of meat have a way to relegating baked steak to a lunch out at a small-town diner.
Round steak is a lean cut of beef but is also very tough. Slow roasting is one method of tenderizing the beef. Cubing, or pounding with a meat hammer, is another way to break up the fibers throughout the meat and give it a more tender texture. Many grocery stores offer whole round steaks that have already been cubed.
This recipe combines the traditional tastes of a Salisbury steak with mushroom and onion gravy with a one-hour preparation by cooking it in one pan on the stovetop. Many canned broths and condensed cream soups are high in sodium and cooks should be aware of the labels. There are also low-fat and fat-free versions of cream of mushroom soup available.
Stove-top Baked Steak
- 2/3 cup all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 round steak, approximately two pounds, cubed
- 2 tablespoon extra virgin olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 15-ounce can reduced-sodium beef broth
- 1 10-ounce can reduced-sodium condensed cream of mushroom soup
- In shallow pan, combine flour, granulated garlic, pepper and salt.
- If the round steak was not cubed at the grocery, place it on a sheet of wax paper or parchment paper. Using the “rough” side of a kitchen meat hammer, pound the steak thoroughly on both sides, leaving indentations over the entire surface.
- Cut cube steak into 5-6 equal pieces.
- Dredge the cube steak in the flour mixture.
- In heavy-bottomed skilled over medium heat, heat the extra virgin olive oil.
- Without crowding the pan, cooking in batches, brown both sides of cube steak, approximately 4-5 minutes per side. Remove first batch of browned steak to a plate to hold and brown remaining steak pieces.
- After browning all steak pieces, add sliced onions to hot skillet, reducing heat to low. Sauté until onions begin to soften.
- Add minced garlic to onions in skillet and stir for 30 seconds.
- Pour beef broth into skillet, stirring to loosen any bits remaining on bottom.
- Move onions to one side of the skillet.
- Return browned steak pieces to skillet, layering with the sautéed onions.
- Pour cream of mushroom soup evenly over the steak pieces.
- Cover pan with well-fitting lid.
- Allow to simmer, covered, until steak is tender, approximately 45-50 minutes.
Serve with basmati rice and a green salad.