There is something mighty comforting about a supper that asks so little of you and still comes out tasting like you fussed half the day. This 4-Ingredient Oven Beef is the kind of practical recipe country cooks have leaned on for years: a good cut of flank steak, a handful of pantry staples, and a hot oven to bring it all together. It is simple, hearty, and full of the sort of savory flavor that makes folks drift into the kitchen asking when dinner will be ready.
Serve this beef with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the rich sauce. A side of green beans, roasted carrots, or a simple cucumber salad makes a fine balance, and if you have a loaf of warm bread on the table, you will not hear a single complaint.
4-Ingredient Oven Beef
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds raw beef flank steak
1 packet dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup water
Directions
1. Preheat the oven to 325°F. Place the raw flank steak in a glass casserole dish large enough to hold it comfortably.
2. In a small bowl, stir together the dry onion soup mix, condensed mushroom soup, and water until mostly smooth.
3. Pour the soup mixture evenly over the flank steak, making sure the meat is well coated.
4. Cover the dish tightly with foil and bake for 1 1/2 to 2 hours, or until the beef is tender enough to slice easily.
5. Remove the dish from the oven and let the beef rest for 10 minutes. Slice it thinly against the grain and spoon some of the sauce over the top before serving.
Variations & Tips
Make It Richer: If you want a little more gravy for potatoes or noodles, add an extra 1/4 cup of water to the sauce mixture before baking. The beef will still stay flavorful, and you will have more sauce to spoon around the plate.
Add Mushrooms: Fresh sliced mushrooms can be tucked around the steak before baking for a heartier dish. They soak up all that savory flavor and make the meal feel a bit more company-worthy.
Slice It Right: Flank steak is at its best when sliced thinly against the grain. That one little step makes a world of difference and gives you tender bites instead of chewy ones.
Plan Ahead: Leftover beef makes wonderful sandwiches the next day. Tuck the slices into a soft roll with a spoonful of warmed sauce, and you have a fine lunch that does not feel like leftovers at all.