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!


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


  • 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 194 votes↑ Click stars to rate now!
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Round Steak and Mushrooms

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


  • 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.


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.
5 from 194 votes

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.

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


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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!
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Recipe Rating


  1. I see that it says Dutch oven, does it lid need to be on? I don’t have a Dutch oven, but I have ceramic bakeware—any thoughts?

    1. Ceramic bakeware covered tightly with foil will work just fine, you’ll likely need to add about 15 to 20 minutes of cooking time.

    1. For the crockpot, I would follow steps 1-4 then in step 5 instead of putting it in the oven you could cook it in the slow cooker on low for 5-6 hours.

  2. This is outstanding! Only thing I did differently was add a splash of red wine. I let it cook for about 3 hours and it was fork tender. Served it with mashed potatoes and fresh green beans. We’ll be having this again!5 stars

  3. This recipe was delicious! I was skeptical because it was round steak, but WOW….. It was very
    tasty. I cooked my round steak in the crockpot after I seared the steaks, then sauted the onions and mushrooms. I added about 2 tsp of Kitchen Bouquet to the sauce. I added the seared steak and onion/mushroom sauce and placed in my crockpot. I will be making this again! This would taste amazing over egg noodles, too!5 stars

    1. Hi Sue, to cook in the crockpot, I would follow steps 1-4 then in step 5 instead of putting it in the oven you could cook it in the slow cooker on low for 5-6 hours.

  4. this was excellent. had two top rounds, seared them in duck fat, sauteed mushrooms and chopped onions, added beef stock, Worcestershire sauce and a cup of Cabernet. Put the steaks in and braised in a 300 oven for four hours. We’re a dumpling family, so I popped the Dutch oven on a burner and plopped dumpling batter into the pan. moans of pleasure. Thank you for an excellent alternative to pot roast!5 stars

  5. This was pretty good even though I had to substitute chicken broth as I was out of beef broth. I will make it again.

  6. 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).5 stars