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 57 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
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.)

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!

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Recipe Rating




Comments

  1. This was simply delicious. Thank you for sharing your recipe. I used my mom’s cast iron Dutch oven. I felt like I was back around our kitchen table. It tasted like home. I will definitely make it again.5 stars

  2. Loved it. It was easy and delicious. Put it over some rice! My cousin also loved it as leftovers. I added some garlic to it too just because I love garlic. Thank you for sharing!5 stars

  3. Hi this recipe sounds so great! What temp did you cook this meal (steak and Mushroom ) what temp is low and slow.

  4. I’m making this for the third time, my husband asked me to make it for supper again. The steaks are so tender and flavourful and the leftovers are still really good. We bought a side of beef and I had no idea how to cook the less expensive cuts that came with it. I’m so glad that I found your website. The next recipe I’m trying is the Swiss steak, that one looks awesome too. Thanks for posting these recipes.5 stars

  5. Holly!! I browned the steak, then cooked the mushrooms and onions before putting it in the slow cooker for low for 6 hours. Then I took the steak out, shredded the steak and then heated up a pot to boil the broth mixture and add cornstarch. It’s a little extra work to do in crockpot but worth it imo so I don’t have to worry about the oven being on. Turned out WONDERFUL and we don’t even like mushrooms that much .5 stars

  6. I added some dry red wine and two bay leaves. It turned out wonderful. I definitely will be making this dish again.5 stars