My hubby recently went grocery shopping and picked up a package of round steak…thinking we’d have a nice, tender, juicy steak for dinner. As we know, round steak is far from juicy, and even farther from tender. Thus, I tend to shy away from round steak. As a matter of fact, I have very few recipes that call for round steak. So, I went on a search for dinner options using this hunk of meat. Low and behold, I found a recipe for round steak with mushrooms and decided to give it a try. Much to my surprise, the end result was quite tender and very flavorful, with a tasty gravy. This can be served with mashed potatoes or egg noodles. Thanks to Spending with Pennies for sharing this tasty recipe.

Round Steak with Mushrooms

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2 lb. beef round steak
Salt & Pepper
2 Tablespoons Olive Oil
8 ounces white mushrooms, sliced
1 medium onion, sliced
1 Tablespoon butter
2 ¼ cups beef broth
½ teaspoon dried thyme leaves
1 Tablespoon Worcestershire sauce
2 Tablespoons cornstarch
2 Tablespoons water

Directions

Preheat oven to 300 degrees.
Pound round steak with a textured meat mallet to ½ inch thickness.
Lightly season with salt & pepper.
Heat 1 tablespoon of the olive oil in a dutch oven.
Brown steaks on each side, adding more oil if necessary.
Remove from pan and set aside.
Add the sliced mushrooms, onions and butter to the dutch oven and saute until tender (about 5 minutes).
Add the steaks back to the pan.
Add the beef broth, thyme leaves and Worcestershire sauce to the pot.
10. Cover and bake for 2 ½ to 3 hours or until fork tender.
11. Remove steaks from the pan to a serving plate and cover with foil to keep warm.
12. In a cup, whisk the cornstarch and water together until smooth.
13. Bring the cooking liquid to a boil and slowly add the cornstarch mixture, whisking to prevent lumps.
14. Simmer for 2 minutes.
15. Serve the mushrooms and gravy over mashed potatoes or egg noodles.