Salisbury Round Steaks With Wine And Mushroom Gravy

Round steaks come from the back of the cow and aren't known for being tender, so the best way to cook them is either sliced really thin, or braised for a long time in a flavorful liquid. Braising is exactly what we did!

1 to 1 1/2 lb round steaks
1/2 cup all purpose flour
1 tsp salt
1/2 tsp pepper
dash seasoning salt
2 tbsp cooking oil
1 tbsp butter
1 cup slivered onions
2 cups sliced mushrooms of choice
2 cloves minced garlic
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3/4 cup red wine
3/4 cup beef or chicken stock
Additional salt to taste

Preheat oven to 300 degrees. Mix together flour, salt, pepper and seasoning salt. Dredge steaks in flour mixture, shaking off excess.

In a large heavy heat safe skillet or dutch oven, brown meat in oil and butter over medium heat until browned on both sides, about 4 minutes. Remove and set aside.

In the same pan, saute onions, mushrooms and garlic until onions are translucent and mushrooms release most of their liquid. Add in red wine to deglaze pan and reduce slightly to cook off some of the alcohol. Add in the rest of the ingredients.

Nestle the steaks down into the sauce/mushroom mixture, cover and place in oven. Cook for at least 1.5 hours, or until meat has reached desired doneness. Serve with sauce/mushroom mixture over noodles, rice or, my favorite, mashed potatoes.

Homemade Dijon mustard recipe:    • Easy Homemade Dijon Mustard  

Homemade Worcestershire Sauce recipe:    • Homemade Worcestershire Sauce (because, wh...