Round Steak and Mushrooms

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.

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