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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- 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
Langkah-langkah
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.
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