This recipe for steak and mushrooms is the ultimate home-cooked comfort with tender beef steaks in a rich savory mushroom gravy.
Hollys Recipe Highlights For Round Steak
- Flavor: This makes fork-tender steaks and a savory dark brown mushroom gravy.
- Budget-Tip: Any type of beef that is good for low and slow cooking (we’re looking at you, chuck!) is great in this recipe.
- Recommended Tools: Use a sturdy oven-safe pan with a lid or a Dutch oven.
- Serving Suggestions: Double the recipe, it freezes well for another meal.
Ingredient Tips
- Round Steak: Round steak, top round, flank steak, or skirt steak all come out tender and juicy when slowly braised in the savory sauce.
- Gravy: Broth, butter, Worcestershire sauce, and thyme make the flavorful sauce in this recipe.
This dish is delish with extra veggies like caramelized onions, spinach, peas, and green beans, or if time is short, toss in a bag of mixed vegetables.
Tips For Steak & Mushroom Success
- Be sure to tenderize the steaks with a meat mallet before browning. This allows the steaks to become infused with flavor and to cook evenly.
- Take care not to overbrown the steaks since they are very thin.
- If the steaks aren’t fork-tender, continue to bake.
Storing Steak Leftovers
- Store leftover round steak and mushrooms in a covered container in the refrigerator for up to 4 days. Reheat on low on the stovetop with a little broth to loosen the sauce if needed.
- Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
More Servings of Steak
Did you enjoy this Steak & Mushrooms? Leave a rating and a comment below.
Round Steak and Mushrooms
This round steak and mushrooms recipe has tender steak smothered in a rich mushroom and onion gravy, making it a perfect hearty meal for a family dinner.
Equipment
Ingredients
- 2 pounds round steak
- salt and black pepper to taste
- 1 tablespoon olive oil more as needed
- 8 ounces mushrooms sliced
- 1 yellow onion sliced
- 1 tablespoon butter
- 2 ¼ cups reduced sodium beef broth
- ½ teaspoon dried 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 butter. Cook until tender, about 5 minutes.
- Add steaks back to the pan. Combine broth, thyme, and Worcestershire 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
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.
Keep leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 months.
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© 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.
great recipe. easy to prepare
could you make this in a slow cooker?
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.
Excellent recipe. I make it in the crock pot, and sometimes add a bit of cream to enhance the gravy (we love cream gravy). I also double the recipe because leftovers are tasty. Can be served over rice too. And lastly, turn it into a steak stroganoff by adding sour cream at the end and serving over wide egg noodles. In other words, a versatile recipe!
I just made this tonight as I had already made it on Sunday however I worked late. However I heated everything back up at 250• and added a little bit more beef broth. I followed the directions to the t and it turned out amazing!!! It reminds me of my Nanny’s recipe which I absolutely loved when I was a kid and she used to make something similar. Now that she’s been gone since I was a teenager I can serve this to my son and remember her. Thank you so very much for all your recipes they aare ALWAYS DELICIOUS!!! Stephanie
Hello Stephanie. Thank you for your heartfelt message. I am so happy you could share this meal and memories with your son.
This was amazing. I followed the recipe exactly as written other than I didn’t have low sodium beef broth, so I omitted adding salt at the end. Mt husband would have scarfed down every ounce of gravy if I hadn’t reined him in. I wanted leftovers for tomorrow’s dinner.
I used cremini mushrooms and sliced them thick, leaving the stems on. Seriously, this is a company quality dinner. It was a perfect fall dinner. Once you prep and get it into the oven, sit back and know you will have a wonderful meal. My house smelled amazing.
Thank you Penny for a wonderful cozy and delicious meal. Will definitely make this again.
Very close to my mother’s recipe, a cherished dish from my childhood. In the spring, she would make this with morel mushrooms and it was extra good.
I have shared this recipe wow, at least a half dozen people. We all love this dish. It is the best way to use the cut “Round Steak”. If you have found that round steak is not your thing, due to tough texture, you should definitely try this recipe. It puts a whole new spin on Round Steak and Mushrooms. This rich gravy enhances potatoes to a delectable new level. Is my husband’s new favorite meal, for sure. Thank you SpendwithPennies.com.
This was tender and delicious. Good recipe for round steak. I added carrots in the pan, my family loved them.
Four stars out of five for sure regarding the tenderness of the steak and the perfect consistency of the gravy, however, for us, it lacked flavor. Need to figure out what to add to it to make it great.
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?
Ceramic bakeware covered tightly with foil will work just fine, you’ll likely need to add about 15 to 20 minutes of cooking time.
Looks delicious. I want to make this, but in the slow cooker after browning. How long on low?
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.
Delicious & easy. Used 1/2 red wine & 1/2 beef bouillon. Will make again.
Very simple and delicious. Will definitely make this again.
Uhmazing….
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!
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!
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.
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!
So glad you enjoyed it, Elizabeth! Dumplings sound like an amazing addition.
This was pretty good even though I had to substitute chicken broth as I was out of beef broth. I will make it again.
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).