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
Course: Uncategorized6
servingsIngredients
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.
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