Sautee until the onions are translucent and you’re smelling ALL THE GOOD SMELLS. Remove from heat and set to the side.
Take one of these round steaks (I put the other in the freezer for later use) and cut it in half. Each of these steaks was a little over one pound so I ended up using two half-pound portions.
Lay out 2 pieces of aluminum foil. Measure out enough that it can completely wrap the steak. Butter the steak “like a piece of bread” (says Grandma C.) which is approximately 1 tablespoon of butter for each side.
Pile (yes pile, it’s a culinary term 😀 ) half of the mushrooms and onions onto the steak. Then start eyeing up the onion soup mix.
Pour half of the packet of onion soup mix on top of the mushroom and onion mixture.
Wrap each steak up in the aluminum foil and tightly seal. We want to keep all that good moisture in there.
The first try of this recipe may have created a hockey puck but the second try was definitely a home run. The onion soup mix just flavors everything beautifully and that butter bath the steak takes? Well who can go wrong with that. Easy and tasty, my friends! Just the way we like it.
Double S Round Steak
4 tablespoons unsalted butter, softened
1 (1 lb.) round steak, halved
1 carton mushrooms, sliced
1 onion, chopped
1 packet Lipton Onion Soup mix
Preheat oven to 325*
- Sautee the mushrooms & onion in olive oil until thoroughly cooked. Set aside.
- Lay down 2 pieces of aluminum foil big enough to wrap around 1/2 round steak. Cut the round steak in half and lay one of those halves on the aluminum foil. Spread both sides of the steak with 1 tablespoon of butter on each side. Spoon 1/2 of the mushroom & onion mixture on top of the steak. Then sprinkle 1/2 of the Lipton Onion Soup mix over the top of the mushrooms & onion. Wrap up aluminum foil around the steak.
- Bake 45-60 minutes or until steak is done to your satisfaction.