Best Awesome Fork Tender Steak Gravy Over Noodles Recipes

SO-TENDER SWISS STEAK

So-Tender Swiss Steak image

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

Steps:

Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

~ TENDER BEEF & GRAVY OVER BUTTERED NOODLES ~

~ Tender Beef & Gravy Over Buttered Noodles ~ image

A most flavorful dish that my family thoroughly enjoyed! This could be served over mashed potatoes as well. Enjoy!

Provided by Cassie *

Categories Beef

Time 3h10m

Number Of Ingredients 12

Ingredients

1 lb stew meat cut into bite sized pieces
14 oz egg noodles - plus butter and dried parsley
1 tsp each - garlic powder, a good season salt, dried thyme
1/4 tsp salt & black pepper
1 1/2 tsp better than bouillon beef paste
1 medium chopped onion
1 - 10 oz can, french onion soup
1 1/2 c water
1 stick butter
1/2 c flour
Browning sauce
1/4 c dry red wine

Steps:

1. Preheat oven to 400 degree F. Mix seasonings. Spread meat into a greased Dutch oven and sprinkle evenly with seasoning. Bake for 25 minutes.
2. Remove from oven, stir. Reduce oven to 250 degree F. Add soup, water, bouillon, wine and onion. Cover and bake for 2 1/2 hours or until meat is tender.
3. Prepare noodles, once drained add desired butter and parsley - keep warm. In another skillet or small saucepan over medium heat, add butter. Once bubbly, whisk in flour. Continue cooking for 4 - 5 minutes, stirring constantly. The more you cook the better the gravy.
4. Once beef is tender, remove from oven and stir in desired amount of roux to desired thickness. Add the browning sauce until you reach desired browness.
5. Serve over buttered noodles. Note: if was making this for me, I would have added mushrooms when adding the onion.

AWESOME FORK TENDER STEAK & GRAVY - OVER NOODLES

Awesome Fork Tender Steak & Gravy - Over Noodles image

I've been doing a great job of cleaning out my freezers and using up meats that would otherwise freezer burn. We can't have that, so I decided to try making steaks the way my gram used to make her venison. I wasn't sure of exactly how she did it other than remembering her flouring and pounding them to tenderize. Let me tell you, gram would be so proud of how tender and delicious my steaks turned out. You can cut them with a fork and my gravy was awesome! I wouldn't change a thing and my daughter said, make sure you post your recipe so I will always have it. That statement said it all!

Provided by Cassie * @1lovetocook1x

Categories Beef

Number Of Ingredients 17

Ingredients

I - used 1 pound top round steak and 1 pound chuck tender steak - cut into portion size pieces
flour - - enough to pound both sides of steak
kosher - salt to season steak
pepper - to season steak
3/4 teaspoon(s) onion powder - to season steak
1 large onion, sliced thin
1/2 tablespoon(s) minced garlic
1 cup(s) beef broth
1 cup(s) water
3 tablespoon(s) worcestershire sauce
hot - cooked noodles, buttered and parsleyed
GRAVY
16 ounce(s) beef broth
1/4 cup(s) flour
1 teaspoon(s) better than bullion beef base
1 tablespoon(s) worcestershire sauce
pepper - to taste

Steps:

Preheat oven to 325 degree F. Cut steaks into individual pieces. Season both sides with salt, pepper and onion powder. Sprinkle both sided with equal amount of flour and pound steaks to tenderize.
In an oven proof dutch oven, over medium heat - add 2 - 3 tablespoons oil. Once shimmery, add just enough steak pieces to not over crowd. Brown both sides and remove to a plate. Continue with remaining steak.
Once steak is browned, layer with onions in same pan. Add water, broth, Worcestershire sauce and garlic. Cover and bake for 2 - 2 1/2 hours or until steak is fork tender.
In a bowl, whisk together the broth, bullion, pepper and flour. Taste and see if needs more seasoning.
Remove steak& onions to a plate. Cover in foil to keep warm.
In the same pan as you baked steak in, stir in broth mixture, scraping any bits of goodies on the sides and bottom of pan. Bring to a slow boil and simmer until thickened
Carefully add steaks back to pan and heat back up on low until steak is hot.
I made noodles, drained and added 1 tablespoon butter and 1 teaspoon parsley paste. Stirred to coat. Plate noodles and top with some gravy and desired steak per plate. I served with a side of corn. This was absolutely delicious! Seconds were had. Enjoy!