Round Steak and Mushrooms

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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.

top view of Round Steak and Mushrooms in the pot

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!

Round Steak and Mushrooms ingredients on a table

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.

steak pieces on a plate and cutting board to make Round Steak and Mushrooms

How to Make Tender Round Steak

It’s super easy to make this meal in a Dutch oven or skillet covered with foil.

  1. Tenderize the meat (see tips above).
  2. Brown steaks in oil, remove from pan.
  3. Cook mushrooms & onions in butter, then add all ingredients into pan along with steaks, except cornstarch.
  4. 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.

adding ingredients to pot to make Round Steak and Mushrooms

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

Did your family love this Steak & Mushrooms? Be sure to leave a rating and a comment below! 

top view of Round Steak and Mushrooms in the pot
5 from 31 votes
Review Recipe

Round Steak and Mushrooms

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4 servings
Author Holly Nilsson
This round steak & mushrooms recipe combines steak with a mushroom & onion gravy, perfect for a family dinner!

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

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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.

Recipe Notes

Check the beef at 2 to 2 1/2 hours. If it is not tender, it needs MORE time.
Be sure to tenderize the meat before browning.

Nutrition Information

Calories: 458, Carbohydrates: 15g, Protein: 56g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 143mg, Sodium: 399mg, Potassium: 1293mg, Fiber: 1g, Sugar: 3g, Vitamin C: 4mg, Calcium: 56mg, Iron: 6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword how to make steak and mushrooms, round steak, Steak and Gravy, steak and mushrooms, steak and mushrooms recipe
Course Beef, Entree, Main Course
Cuisine American
Round Steak and Mushrooms in the pot with writing
Round Steak and Mushrooms with writing
Round Steak and Mushrooms with a title
Round Steak and Mushrooms before and after adding broth with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

    1. Hi Ali, I’ve never tried it in the slow cooker, but I think it would work. I would cook it in a frying pan (Step 1-4) and then transfer it to a slow cooker for 7 to 8 hours on low. We would love to hear how it turns out.

  1. hi ,i made this last week,omg sooo tender and delicious ,next day i put butter on buns and made steak sandwiches,now at this moment im making it again,thats how much we all enjoyed it,thank you for this recipoe

  2. Cooked this for dinner last night for company and it was a resounding success.
    I think next time I will add more mushrooms. The 8 ounces did not seem to be enough for the meal.
    This is a keeper, for sure.
    Out of all the recipe sites on the Internet, yours are the best I have found. Keep up the good work.5 stars

  3. This was so easy to do! Thank you ! It was nice to put it in the oven and forget about it. I put it together quickly during my daughter’s nap time and then only had to work on the sides. The gravy instructions were easy to follow and actually worked! Next time I may increase the thyme to 1tsp and make sure to salt and pepper my steaks. (I forgot!)5 stars

  4. I pounded my “less than a pound” steak and fried it in oil along with tons of onions sprinkled with Worcestershire sauce in my electric frying pan 3-4 minutes on each side to get the steak browned. Then added a can of beef gravy, a can of beef broth and a can of mushrooms. (My secret ingredient is a shot glass of red wine). I let that simmer for three hours – thickened the liquid with cornstarch/water and poured all over mashed potatoes. One of the best dinners I’ve ever had!!5 stars

  5. I made this recipe with a London broil that I tenderized, it was deliciously amazing! Thank you, it goes in with the keepers!5 stars

  6. I’m using a 1 pound top round steak. Do I need to adjust the time or since the steaks are pounded to 3/4 inch would the time be the same?

    1. Hi Ruby, we pounded our steak to ½ inch thickness so you may need a little additional time to fully cook a ¾ inch thick steak. I would check the beef at 2 to 2 1/2 hours. If it is not tender, it needs more time. Hope that helps!

  7. this sounds fantastic! How do you think this would reheat if i made it ahead of time? I would like to make this today and have it for dinner tomorrow night.5 stars

    1. As mentioned in the post Jillian, store in the refrigerator and reheat without cooking by warming it slowly in the oven at 300°F. Or reheat individual portions in the microwave at 30-second intervals. Enjoy!

  8. How about using a crock pot? Would you keep the spices the same? I’d hate to turn the oven on right now with 90 degrees outside.

    1. I’ve never tried it in the slow cooker Liz, but I think it’d work Liz. You could try to cook it in a frying pan and then transfer it to a slow cooker for 7 to 8 hours. Let us know how it works out in the slow cooker!

  9. I made this for dinner tonight and it was really delicious! The husband liked it a lot too so I will definitely make it again. The cooktime definitely requires some planning but it’s nice to put it in the oven and do other things while it cooks. Thanks for another grat recipe!5 stars

    1. I’ve never tried it on the stovetop Margaret, but I think it’d work. You’d want to cook it on a very low temperature, low and slow! Let us know how it works out on the stovetop!

  10. This is definitely a user friendly website! The recipes look wonderful, and I look forward to trying a lot of them!5 stars