Round Steak and Mushrooms is a favorite with fork-tender beef in a delicious mushroom & onion gravy!
When you’re in the mood for cozy and hearty this recipe fits the bill. Spoon it over mashed potatoes or noodles.
Classic Comfort Dish
Beef is a favorite for comfort food from a Classic Beef Stew (or even Beef Bourguignon) to a simple Mushroom Salisbury Steak recipe.
When it comes to old-fashioned, down-home cooking, our Round Steak and Gravy recipe really hits a home run!
Ingredients
ROUND STEAK It’s an inexpensive cut of meat, but that doesn’t mean it has to be tough. The key is to cook it very low and slow (just like when making Swiss Steak).
If possible choose either beef round tip or preferably, the top round, which is the tenderest portion of the round.
MUSHROOMS & ONIONS Fried mushrooms and onions make the gravy so savory, especially slow-cooked in the oven right with the beef!
BROTH Beef broth is combined together with Worcestershire sauce and thyme leaves. It’s tasty gravy perfection!
Other Cuts of Beef
Other cuts of meat that will work well in this recipe include flank steak, London broil, chuck, skirt steak, or blade steak.
Why Tenderize Steak?
Round steak comes from the hind legs/rump of the animal and is lean. It can be tough if not cooked properly.
Tenderizing before cooking will break down the tough connective fibers in the meat. This, along with low and slow cooking, will help make this budget-friendly cut of meat tender.
One of the easiest ways to tenderize round steak is to simply pound it with a meat mallet or tenderizer. Be sure to use the textured side (the smooth side is used for flattening). The little spikes help to break down the fibers and connective tissues in the meat making it more tender.
How to Make Tender Round Steak
It’s super easy to make this meal in a Dutch oven or skillet covered with foil.
- Tenderize the meat (see tips above).
- Brown steaks in oil, remove from pan.
- Cook mushrooms & onions in butter, then add all ingredients into pan along with steaks, except cornstarch.
- Cover & slow cook in oven. Once tender, remove steaks and thicken the broth to make gravy.
Kitchen Tip: If your meat is not tender, it likely needs MORE time to cook. Cooking tougher cuts of meat low and slow breaks down the tissues to make it tender.
Leftovers
- Store leftover Round Steak and Gravy covered in the refrigerator for 4 days.
- Reheat without cooking, by warming it slowly in the oven at 300°F. Or reheat individual portions in the microwave at 30-second intervals.
- To freeze, place in zippered bags or freezer containers, and store for up to 4 months.
More Delicious Beef Recipes
- Grilled Steak Fajitas – a fun family meal
- Easy Pepper Steak – flavor packed
- Beef Stew Recipe – perfect for autumn
- How to Cook the Perfect Steak – it’s so easy
- Beef and Broccoli – great for weeknights
- Crock Pot Cube Steak & Gravy – set it & forget it
Did your family love this Steak & Mushrooms? Be sure to leave a rating and a comment below!
Round Steak and Mushrooms
Equipment
Ingredients
- 2 pounds round steak
- salt & pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 1 onion diced
- 1 tablespoon butter
- 2 ¼ cups beef broth low sodium
- ½ teaspoon thyme leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 300°F.
- Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.
- Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Remove from pan and set aside.
- Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.
- Add steaks back to the pan. Combine remaining ingredients except cornstarch and pour over steaks. Cover and bake for 2 ½-3 hours or until fork tender.
- Remove steaks from the liquid and set aside. Whisk cornstarch and 2 tablespoons water until smooth. Bring cooking liquid to a boil and while whisking, add cornstarch mixture a little bit at a time to reach desired thickness.
- Serve over mashed potatoes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Really enjoyed this recipe. Will be making it again
This was tasty indeed! I cooked cipollini onions in oil and 1/2 stick butter in my dutch oven pan, removing them and set aside. (Added them in for last 45 minutes.) I reduced the beef broth and used 1 cup of burgandy wine to make up the difference. The beef broth I didn’t use was mixed with flour (was outta corn starch) to thicken the gravy before serving. Very yummy! Thanks for this easy recipe, which is a nice change from tomato based swiss steak!
I don’t have a dutch oven … wondering if I can simply transfer from a pan for browning to a pyrex dish covered w foil and achieve the same results? You may not have tried it but I would value your opinion :)
That should work just fine Leah! If you try it I would love to hear how it turns out!
So delicious and simple! Wouldn’t change a thing!
This recipe was very easy, delicious comfort food to make on a cold fall or winter day. The long time in the oven warms up the house and the aroma warms your heart. I would recommend considering using this recipe in your crock pot.
My family loved it! I cooked it exactly as written. Fantastic! Will make again.
Followed exactly as written and was very delicious and fork tender! Thank you for sharing!
ya but bake at WHAT TEMP?
GD, THAT SHOULD BE A BASIC.
I’LL ASSUME 350.
GLARING OMISSION
Hi Kevin, the first instruction says “Preheat oven to 300°F.” Hope that helps.
Can this be made in the insta pot?
I haven’t tried it so I can’t say for sure Holly. If you try it I would love to hear how it turns out!
Excellent tender steaks with delicious sauce!
If I serve this over rice, should I cut the meat into cubes before or after it’s cooked?
I would cut it after cooking.
My meat is thin sliced. Will it take less time to get tender?
I would suggest checking it early if it is thinner than ½-inch.