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.
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!
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.
How to Make Tender Round Steak
It’s super easy to make this meal in a Dutch oven or skillet covered with foil.
- Tenderize the meat (see tips above).
- Brown steaks in oil, remove from pan.
- Cook mushrooms & onions in butter, then add all ingredients into pan along with steaks, except cornstarch.
- 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.
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
- Grilled Steak Fajitas – a fun family meal
- Easy Pepper Steak – flavor packed
- Beef Stew Recipe – perfect for autumn
- How to Cook the Perfect Steak – it’s so easy
- Beef and Broccoli – great for weeknights
- Crock Pot Cube Steak & Gravy – set it & forget it
Did your family love this Steak & Mushrooms? Be sure to leave a rating and a comment below!
Round Steak and Mushrooms
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
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.
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
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.
Like our recipes?
Follow us on Pinterest!
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.