Round Steak Supreme: A Comforting Classic Reimagined

There are some dishes that, with a single aroma, can transport you back in time. For me, Round Steak Supreme is one of those culinary time capsules. I can vividly recall my stepfather, a man of quiet habits but surprisingly keen taste, carefully unfolding the local newspaper, a cup of coffee steaming beside him. He’d circle recipes that caught his eye with a gentle pencil stroke, and this one, a humble yet hearty combination of tender beef and savory vegetables simmered in a tomato-rich sauce, was a keeper. It’s been a staple in our home for over three decades, evolving from a newspaper clipping to a cherished family tradition, a testament to the enduring power of simple, honest cooking.

Recipe Overview

Here’s a quick look at what you’ll need and how long it takes to bring this comforting dish to life:

• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 2 hours 45 minutes + 45 minutes simmering (total cooking time approx. 3.5 hours)
• Servings: 6
• Yield: A generous pot of stew
• Dietary Type: Adaptable (can be made gluten-free by serving with GF sides)

Ingredients

Gather these components to create your Round Steak Supreme. Precision in measurements, especially with the canned goods, is key to achieving the perfect balance of flavors.

• 2 to 3 pounds round steak, cut into bite-sized pieces
• 2 tablespoons margarine or butter
• 1 whole bunch celery, chopped
• 2 medium onions, diced
• 2 green peppers, diced
• 2 (4 ½ ounce) cans mushroom pieces, drained (save the liquid!)
• 2 (10 ¾ ounce) cans tomato soup
• 1 (6 ounce) can pitted black olives, sliced
• 1 cup water
• Pepper, to taste

Equipment Needed

You’ll need a few essential kitchen tools to make this dish:

• A large, heavy-bottomed pot or Dutch oven with a lid
• A good sharp knife for chopping
• A cutting board
• Measuring cups and spoons
• A stirring spoon or spatula

Instructions

This recipe unfolds in stages, allowing the flavors to meld and deepen beautifully. Patience is rewarded with a rich, satisfying meal.

1. Begin by preparing your round steak. Trim any excess fat and cut the meat into uniform, bite-sized pieces. This ensures even cooking and makes it easy to eat.
2. In your large pot or Dutch oven, melt the margarine or butter over medium-high heat. Once shimmering, add the prepared round steak pieces. Brown them well on all sides. This step is crucial for developing a deep, savory flavor base. Don’t overcrowd the pan; brown the meat in batches if necessary to ensure a proper sear rather than steaming.
3. Once the steak is browned, reduce the heat to medium. Add the chopped celery, diced onions, and diced green peppers to the pot. Stir well to combine with the steak and rendered fat.
4. Next, add the drained mushroom pieces. Cover the pot and allow the vegetables and steak to cook on medium heat until the steak begins to tenderize. This will take approximately 45 minutes. It’s important to stir every 15 minutes during this phase to prevent sticking and ensure even cooking.
5. After the initial cooking period, it’s time to build the sauce. Add the tomato soup, water, and sliced pitted black olives to the pot. Crucially, also add the liquid reserved from the drained mushrooms. This liquid contains a concentrated mushroom essence that significantly enhances the overall flavor profile.
6. Stir everything together very well to ensure all ingredients are thoroughly combined. Season generously with pepper to your liking. There’s no salt listed, as the tomato soup and canned olives often provide enough salinity, but you can adjust this if you prefer.
7. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, uncover the pot, and let it simmer for 2 hours. During this long simmer, stir occasionally to prevent the bottom from scorching and to distribute the flavors evenly. The long, slow cooking process is what transforms the round steak into incredibly tender morsels and allows the flavors to meld into a rich, cohesive sauce.

Expert Tips & Tricks

• Beef Selection: While round steak is specified, a well-marbled chuck roast, cut into similar bite-sized pieces, can also yield a wonderfully tender result, though it might require slightly longer braising.
• Vegetable Prep: Ensure your onions, celery, and green peppers are cut into relatively uniform pieces. This ensures they soften and cook at a similar rate.
• Mushroom Magic: Don’t skip saving the mushroom liquid! It’s a flavor powerhouse that adds an umami depth you can’t get from fresh mushrooms alone in this context.
• Low and Slow: The 2-hour simmering time is non-negotiable for optimal tenderness. Resist the urge to rush this process. A low simmer is key to breaking down the connective tissues in the round steak.
• Pepper Power: Freshly ground black pepper will always offer a more vibrant flavor than pre-ground. Grind it directly into the pot for the best aroma and taste.

Serving & Storage Suggestions

Round Steak Supreme is incredibly versatile and lends itself beautifully to a variety of comforting accompaniments.

Serving: This hearty stew is traditionally served over fluffy white rice or creamy mashed potatoes. The starch acts as a perfect vehicle for soaking up the rich, savory sauce. For a lighter option, consider serving it with crusty bread to dip. A simple green salad with a light vinaigrette can offer a refreshing contrast to the richness of the dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often meld and deepen even further overnight, making leftovers just as delicious, if not more so, than the initial serving.

Reheating: To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the sauce seems a little too thick after refrigeration, you can add a tablespoon or two of water or beef broth to loosen it up. This dish freezes exceptionally well; portion it into freezer-safe containers and it will keep for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, based on the ingredients listed. Please note that these are estimates and can vary based on specific brands and exact ingredient sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	316.2 kcal
Calories from Fat	N/A
Total Fat	10.6 g	16%
Saturated Fat	2.8 g	13%
Cholesterol	64.6 mg	21%
Sodium	1125.8 mg	46%
Total Carbohydrate	27.2 g	9%
Dietary Fiber	3.8 g	15%
Sugars	14.9 g	59%
Protein	30 g	60%

(Note: The provided nutritional data was a bit jumbled. I’ve organized it into a standard format. “Calories from Fat” wasn’t provided as a numerical value, only a descriptive label, so I’ve left that blank as per the data.)

Variations & Substitutions

While this recipe is a classic for a reason, here are a few ideas to put your own spin on it:

• Spice It Up: For a touch of heat, add a pinch of red pepper flakes or a diced jalapeño along with the other vegetables.
• Creamy Finish: If you prefer a richer, creamier sauce, stir in a half-cup of heavy cream or sour cream during the last 30 minutes of simmering (ensure the heat is very low to prevent curdling).
• Mushroom Varieties: While canned is traditional here, if you have fresh mushrooms, feel free to use about 8 ounces of sliced cremini or button mushrooms, sautéing them with the onions and celery. You’ll miss out on the concentrated liquid, so you might want to add a splash of beef broth or Worcestershire sauce for extra depth.
• Herbaceous Notes: A bay leaf added during the simmering process, removed before serving, can impart a subtle herbal note. A sprinkle of fresh parsley as a garnish also adds a lovely freshness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: Yes, while round steak is specified, tougher cuts like chuck roast will also work, but may require a slightly longer braising time to become tender.

Q: Why is there no salt listed in the ingredients?
A: The canned tomato soup and canned black olives are typically quite salty. It’s recommended to season with pepper and taste before adding any additional salt.

Q: How can I make this dish gluten-free?
A: The recipe itself is naturally gluten-free. To keep it that way, ensure your tomato soup and any other canned goods are certified gluten-free, and serve it with gluten-free sides like rice or mashed potatoes.

Q: The recipe says to simmer uncovered for 2 hours. Can I cover it?
A: Simmering uncovered allows the sauce to reduce and thicken naturally. If you cover it, the liquid will not evaporate as much, resulting in a thinner sauce. You can cover it partially if you’re concerned about splattering, but aim for some evaporation.

Q: How do I ensure the round steak becomes tender?
A: The combination of browning the steak, cooking the vegetables until tender, and the long, slow simmer are all crucial for tenderizing round steak. Avoid high heat during the simmering stage, as this can toughen the meat.

Final Thoughts

Round Steak Supreme is more than just a recipe; it’s a culinary embrace, a dish that nourishes the body and warms the soul. It’s the kind of meal that brings people to the table, sparking conversation and creating memories. Whether you’re a seasoned cook or just starting your culinary journey, this recipe offers a rewarding experience with incredibly delicious results. It’s a humble dish that truly shines, a testament to the fact that sometimes, the simplest ingredients, prepared with care and a touch of time, create the most profound flavors. I encourage you to try it, to make it your own, and to share it with those you love. Perhaps it will become a cherished tradition in your home too.