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
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Well, this was an absolute hit and is going into regular rotation. I served this to my mom, who makes a top round pot roast in her Crockpot nearly every Sunday, and she said she’d never bother with a whole roast again. This is so much more tender and flavorful than a whole roast can become even after a whole day of cooking. I might throw in a splash of red wine the next time I make this, but it was fantastic as written.
Overall, this recipe shines across all categories: low-cost, low-time, low-labor, and low-cleanup. Oh, and low-carb, especially if you serve it with some cauliflower mash (top it with the gravy and you’d never know you’re not eating potatoes).