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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I made this last night. It was AMAZING!! Thanks for sharing this recipe
Process made the meat so tender. We made the meat ahead of time and the gravy the next day. Delicious and print worthy for our dinner rotations.
This was better than my recipe using Cream of Mushroom Soup. I used less than a 14 oz. can of broth & it still made the most delicious gravy. We were scraping our plates!
My entire family (5 and 7 yo’s included) loves this recipe! I end up adding almost twice the amount of corn starch to make the gravy the thickness we wanted. But other than this it is perfect!
Is there rosemary in this recipe? There’s some in the picture but none in the text! Trying this recipe tonight.
We use rosemary as a pretty garnish. There isn’t any in the recipe, but I’m sure it’d be delicious if you added some! Enjoy the recipe Russ!
Delicious use of a round steak! I put mini potatoes in with mine and beat the steak like it owed me money
My oven broke can I do this on my stovetop?sp
We have never tried it on the stovetop, but I think it should work. You will want to cook it at a very low temperature, low and slow! Let us know how it works out on the stovetop!
Whoops, that is how I did mine – on my gas stovetop. Guess I didn’t read far enough. Venison doesn’t need to be simmered for so long, so I did it for less than 2 hours, otherwise followed the recipe & found 2 T of cornstarch plenty. So yes, it works well on top of the stove, that’s how I do all my old round steak recipes.
Excellent dinner! My husband looked forward to it all day and I was super pleased to serve it to him. Added onion and garlic powder to the mushrooms and onion mix prior to putting in the oven. Baked 2 hrs 40 min. Delicious
Can I use chicken broth if I don’t have beef broth?
It will change the flavor slightly, but should still work. Enjoy Pat!
Want to try and make this recipe! Is it possible to use a pressure cooker or crock pot? Thanks!!
I haven’t personally tried this recipe in either a pressure cooker or a crockpot but other readers have made it in the crockpot with great results. 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.
I make this recipe at least every other week. It is delicious and really simple to prepare. I add a bit of wine, a teaspoon of Dijon and one clove of crushed garlic and bake.
I serve with mashed or crispy steak fries or egg noodle. It’s so easy and yummy!
That sounds delicious, Craig. Thanks for sharing.
That is dried thyme right?
Hi Mark, for this recipe we use fresh thyme leaves.
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.
My family loved this dish!
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!
So glad to hear that, Janique!
Simple and good. LOVE your recipes
Hi this recipe sounds so great! What temp did you cook this meal (steak and Mushroom ) what temp is low and slow.
You can click Jump to Recipe at the top of scroll towards the bottom of the post for full directions. But for this recipe we cook it at 300°F for 2 ½ to 3 hours.
Do cook in the oven with or without lid?
Hi Kathy, In step 5, we cover and then bake for 2 ½ – 3 hrs.
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.
This is such a delicious way to cook up a round steak! Glad to hear you guys ar enjoying it.
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 .
Sounds delish to me. Am wanting to try something new and this sounds great. Can’t wait.
We hope you enjoy it, Janet!
I added some dry red wine and two bay leaves. It turned out wonderful. I definitely will be making this dish again.