Round Steak and Mushrooms
This recip for steak and mushrooms is the ultimate home-cooked comfort with tender beef steaks in a rich savory mushroom gravy.
- 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
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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.
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Preheat oven to 300°F.
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Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.
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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.
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Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.
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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.
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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.
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Serve over mashed potatoes.
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.
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
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