Round Steak and Mushrooms
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
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 remaining ingredients except cornstarch 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.