Round Steak Recipe

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.

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!

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!

Round Steak and Mushrooms

This round steak & mushrooms recipe combines steak with a mushroom & onion gravy, perfect for a family dinner!

Prep: 20min

Total: 170min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 458 kcal, Carbohydrate 15 g, Protein 56 g, Fat 18 g, Saturated Fat 5 g, Cholesterol 143 mg, Sodium 399 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

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

Instruction:

1. Preheat oven to 300°F.
2. Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.
3. 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.
4. Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.
5. 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.
6. 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.
7. Serve over mashed potatoes.

Instant Pot Round Steak & Gravy

A simple old fashioned recipe made modern by using the instant pot instead of having it cook low and slow in the crock pot or oven. Delicious served with mashed potatoes or buttered egg noodles.

Prep: 15min

Total: 35min

Ingredients:

• Ingredients
• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter

Instruction:

2. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
3. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
4. Add the slices of meat to the pot.
5. Add the two pouches of the gravy to 2 C of hot water and dissolve.
6. Pour over the meat and onions.
7. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
8. Release the steam and you are ready to serve.

17 Best Ways To Use Round Steak

If you’re searching for a fancy steak dinner on a budget, you have to try these round steak recipes. They’re tender, flavorful, and incredibly decadent.

Ingredients:

• Crock Pot Round Steak with Mushrooms
• Beef Stroganoff
• Country Fried Steak
• Oven Baked Round Steak
• Smothered Round Steak
• Balsamic Braised Eye of Round Steak
• Round Steak u0026amp; Gravy
• Beef Stir Fry with Snow Peas
• Parmesan Crusted Venison
• Swiss Steak
• Pepper Steak
• Beef Lo Mein
• Tender London Broil
• Classic Beef Stew
• Steak Fingers
• Bulgogi Beef Jerky
• Beef and Broccoli

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a delicious round steak recipe in 30 minutes or less!

Smothered Round Steak

Cooked low and slow, this easy Smothered Round Steak with mushroom and onion gravy turns an affordable cut of beef into a tender, flavorful meal.

Prep: 10min

Total: 220min

Yield: 4

Serving Size: 1 /4 of the recipe

Nutrition Facts: servingSize 1 /4 of the recipe, calories 318 kcal, Carbohydrate 7 g, Protein 44 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 111 mg, Sodium 605 mg, Fiber 1 g, Sugar 3 g, Trans Fat 1 g, unSaturated Fat 7 g

Ingredients:

• 1 tablespoon olive oil
• 1 ½ – 2 lbs. boneless beef round steak ((I use top round steak))
• 1 tablespoon butter
• 8 ounces sliced fresh mushrooms, sliced
• 1 sweet onion, sliced
• 1 clove garlic, minced or pressed
• 2 ½ cups low-sodium beef broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry onion soup mix (from a 1-ounce packet), such as Lipton brand
• 2 sprigs fresh thyme, about 3-4 inches long each
• 1 sprig fresh rosemary, about 5-6 inches long
• 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
• Kosher salt and pepper, to taste
• Optional garnish: chopped fresh parsley or thyme

Instruction:

1. Preheat oven to 300°F.
2. Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
3. Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from the pan and set aside.
4. Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
5. Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.
6. Cover and bake for 2 ½ – 3 hours, or until the meat is tender. Check the steaks once or twice during the cooking process, adding more broth to the pan if necessary. You want about ½ – ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue baking.
7. Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.
8. To thicken the gravy, bring the liquid to a boil over medium-high heat. If you’d like even more gravy in your pan, you can add more beef broth at this time. Add about half of the cornstarch slurry, whisking until the mixture thickens. If you’d like a thicker gravy, add the remaining cornstarch slurry (I find that I don’t usually need all of the cornstarch). To thin the gravy, add extra broth. Taste and season with salt and pepper, if necessary.
9. Slice the steaks thinly against the grain. Spoon the gravy over top and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.

Betty’s Pounded Round Steak with Onion Mushroom Gravy