This recipe for steak and mushrooms is the ultimate home-cooked comfort with tender beef steaks in a rich savory mushroom gravy.
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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.
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
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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This recipe was amazing! I will definitely make this again…
Just finished eating this! It was so delicious and tender. I don’t care for mushrooms or cooked onions (my bf does) so I just picked them out as I was eating. He raved about it. I just used canned mushrooms because that was what I had.
I enjoyed it, the meat was so tender it fell apart. My husband did not care for it to much because he doesn’t like mushrooms. But he at it for lunch the next day
Awesome dish! Delicious will definitely make again. Easy to make.
So happy you enjoyed it, Tammy!
Scrumptious
I fixed the round steak/mushroom recipe last night. It was OUTSTANDING! TOTALLY a keeper recipe.
Can you do this in a slow cooker? On high or low?
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.
I would think you could cook it in the slow cooker. I was actually thinking of cooking it that way next time I cook this, I also think it would be good to add the small red potatoes to it. Yumm
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
Fantastic, hubby loved it as well as I
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.
Thank you for the kind words John! So glad you enjoyed the meal. I love mushrooms too!
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!)
So happy this recipe was a hit for you, Megan!
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!!
Yum, that sounds so delicious Beverly!
I made this recipe with a London broil that I tenderized, it was deliciously amazing! Thank you, it goes in with the keepers!
So happy to hear that Susan!
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?
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 2½ hours. If it is not tender, it needs more time. Hope that helps!
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.
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!
thats what i did and made steak sandwiches next day omg too good
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.
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!
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!
So happy to hear that Shannon! Glad you love this dish so much!
Hi! Unfortunately I don’t have a working oven right now. Can I make this on the stovetop?
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!
This is definitely a user friendly website! The recipes look wonderful, and I look forward to trying a lot of them!
Trying this with beef cheeks tonight. Looks awesome!
Let us know how it turns out!