Round Steak and Gravy
- 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
- 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.
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