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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Made it exactly as directed and it turned out wonderfully. Lots of compliments on how tender the beef was. Served it with mashed potatoes. Delish! Thank you!
I am amazed! I also made this in my cast iron skillet and cooked perfectly in 3 hrs.
so good.
This recipe is delicious, but it doesn’t print off correctly from the Meal Plan site. The Beef Broth was missing on that recipe :(
Hi Maria, I have verified and the meal plan recipe does include 2.25 cups of low sodium broth. I am so glad you enjoyed this recipe!
Excellent recipe! I doubled it and put in the crockpot for several hours (about 2 hrs on high, then 6 hrs on low). Toward the end I added some cream (we love cream gravy) and turned it on high, then thickened with the cornstarch slurry.
Great recipe! So easy and great with mashed potatoes. A winner at our house!!!
I make this at least every other
week. It’s a family favorite and it’s simple to prepare.
My husband loved this recipe and said its something that he will be requesting often.
This was very good
I did it in a cast iron skillet with foil.
Next time I will put red wine in with the sauce. Although, It’s very good just like this!
Really enjoyed this recipe. Will be making it again
This was tasty indeed! I cooked cipollini onions in oil and 1/2 stick butter in my dutch oven pan, removing them and set aside. (Added them in for last 45 minutes.) I reduced the beef broth and used 1 cup of burgandy wine to make up the difference. The beef broth I didn’t use was mixed with flour (was outta corn starch) to thicken the gravy before serving. Very yummy! Thanks for this easy recipe, which is a nice change from tomato based swiss steak!
I don’t have a dutch oven … wondering if I can simply transfer from a pan for browning to a pyrex dish covered w foil and achieve the same results? You may not have tried it but I would value your opinion :)
That should work just fine Leah! If you try it I would love to hear how it turns out!
So delicious and simple! Wouldn’t change a thing!
This recipe was very easy, delicious comfort food to make on a cold fall or winter day. The long time in the oven warms up the house and the aroma warms your heart. I would recommend considering using this recipe in your crock pot.
My family loved it! I cooked it exactly as written. Fantastic! Will make again.
Followed exactly as written and was very delicious and fork tender! Thank you for sharing!
ya but bake at WHAT TEMP?
GD, THAT SHOULD BE A BASIC.
I’LL ASSUME 350.
GLARING OMISSION
Hi Kevin, the first instruction says “Preheat oven to 300°F.” Hope that helps.
Can this be made in the insta pot?
I haven’t tried it so I can’t say for sure Holly. If you try it I would love to hear how it turns out!
I am making this in my instant pot right now.Smells wonderful!!!
Excellent tender steaks with delicious sauce!
If I serve this over rice, should I cut the meat into cubes before or after it’s cooked?
I would cut it after cooking.
My meat is thin sliced. Will it take less time to get tender?
I would suggest checking it early if it is thinner than ½-inch.