Round Steak and Mushrooms
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
Round Steak and Mushrooms
Description
The Round Steak and Mushrooms recipe uses a pounded round steak to tenderize the meat before searing it in olive oil. Seasoned simply with salt and black pepper, the steak develops a browned crust. Mushrooms and diced onions sautéed in butter become soft and flavorful, forming part of the sauce base.
The dish finishes by adding reduced-sodium beef broth, thyme, and Worcestershire sauce poured over the steaks and baking in a covered dish at 300°F for 2.5 to 3 hours until the steak is fork-tender. The cooking liquid is thickened with a cornstarch slurry to a smooth gravy. This method breaks down tougher steak cuts, making the meat tender and the sauce rich.
The finished steak pairs well with mashed potatoes or similar sides soaking up the mushroom gravy. The slow oven cooking melds flavors and creates a comforting, satisfying meal.
Check for doneness early to avoid over- or undercooking the steak. Remaining leftovers keep well refrigerated for up to 4 days or can be frozen for several months.
Ingredients
- 2 pounds round steak
- salt
- black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 1 onion diced
- 1 tablespoon butter
- 2¼ cups beef broth reduced sodium
- ½ teaspoon thyme dried 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 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
- Check the steak for tenderness after 2 to 2½ hours and extend cooking if needed until fork tender.
- Tenderize the meat with a mallet before browning to improve texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458 | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 56g | 112% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 143mg | 48% |
| Sodium | 399mg | 17% |
| Potassium | 1293mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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