Fork Tender Baked Round Steak


When I was growing up money was tight and we didn’t usually have steak. However, my mom use to make this delicious Fork Tender Baked Round Steak and I loved it. We use to fight over who would eat the bone marrow from the bone and we ended up taking turns. Now I get the bone marrow all myself…..every time! You won’t believe how delicious this is and it just falls apart. This recipe has so much flavor and it is the best Round Steak recipe I have ever made! Four of us devoured this entire plate of meat at one meal!




Cut your Round Steak into

large serving size pieces.


Salt and pepper both sides of

each piece then coat in flour.


Put the floured meat onto a cutting

board and using a meat tenderizer,

pound the flour into the

meat on both sides.


Heat the oil in a large frying pan

over medium heat.


Add the prepared

meat and cook until lightly browned.


Place the meat in a roaster pan with a lid.

Try not to overlap the meat, keep it flat.


Add the can of beef broth, cover and

bake in a preheated 350 degree oven for

1 hour to 1-1/2 hours or until the liquid

is gone. Check frequently after 1 hour so

it doesn’t over cook and burn. The meat will

be a golden brown, moist and tender.


Remove with a spatula as it will

be so tender it may fall apart, then serve.

Fork Tender Baked Round Steak

  • Difficulty: Intermediate
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  • 1 –  3# round steak
  • 1 – 14 oz can beef broth
  • salt and pepper to taste
  • all purpose flour, about 1/4 cup each side
  • 3 Tbsp vegetable oil, more if needed


  1. Preheat oven to 350 degrees.
  2. Cut the round steak into large serving sized pieces.
  3. Salt and pepper top sides of the meat.
  4. Flour top sides of the meat.
  5. Using a meat tenderizer, pound the flour into the meat.
  6. Repeat steps 3, 4 & 5 on the other side.
  7. Heat the oil in a large frying pan over medium heat.
  8. Add the floured meat and cook until lightly browned on both sides.
  9. Place the meat flat (try not to overlap the meat) into a roaster pan that has a lid.
  10. Add the can of beef broth and put the lid on.
  11. Bake for 1 hour to 1-1/2 hours or until the liquid is not gone. Watch carefully from 1 hour on so the meat doesn’t dry out and burn. The bottom of the pan should still be wet.
  12. Remove with a spatula so they don’t fall part then serve.

Categories: Roast Beef, Steak


    • Thank you Barb! I actual print every recipe off. I am making a binder full for my kids for when I leave this earth. I hope you find some good ones! There will be plenty more to come!

    • Kurian this really isn’t that difficult, just messy when you pound the flour into the meat. This is one of the first recipes I learned to make when I moved out of my parents home. If you follow the step by step directions you will see that you can do this one and it is so worth the effort! Give it a try.

      • Thank you Diane for the encouragement and tips. It shows how nice and helpful a person you are. I am fortunate to have met you and learn from you. Keep well Diane and take care

  1. oh my! I do have round steak in the freezer. I am going to try your recipe. I grew up in the 1940s, and we too had round steak relatively often. I remember walking to the store and buying $2.00 worth of round steak. My Mom didn’t drive then, and the store was just about half a mile away, When my own kids were growing up in the 1960s we had Swiss Steak on special occasions. I followed your procedure up to the point of the baking, instead of using the oven I simmered the meat on top of the stove for as long as it took, and it made its own gravy. We always use onions, too, browned with the meat. This time I will fix it in the oven…I really like the look of it on your plate. Yummy!

  2. My mom baked round steak too. She had a couple of different things she topped it with to help tenderize it. She like sliced onions and diced tomatoes or cream of mushroom soup. Both were good and very tender.

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