This recip for steak and mushrooms is the ultimate home-cooked comfort with tender beef steaks in a rich savory mushroom gravy.
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.
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.
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.
Check the beef at 2 to 2 1/2 hours. If it is not tender, it needs MORE time.
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.
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