Description
Round Steak and Mushrooms
Ingredients
2 lbs round steak, cut into serving-sized portions
1/4 cup all-purpose flour
2 tbsp olive oil
1 medium onion, sliced
8 oz mushrooms, sliced
3 cups beef broth
1 tbsp Worcestershire sauce
2 tsp garlic powder
1 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)
Directions
Dredge the round steak pieces in flour, shaking off the excess.
Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the steak pieces on both sides until browned. Remove and set aside.
Sauté onions and mushrooms in the skillet until softened, about 5 minutes.
Add beef broth, Worcestershire sauce, garlic powder, thyme, paprika, salt, and pepper. Stir to combine.
Return the steak to the skillet, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 1.5 to 2 hours, or until the steak is tender.
Serve hot, garnished with fresh thyme or parsley, alongside mashed potatoes or your favorite side dish.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prepare the Steak: Pat the round steak pieces dry with paper towels. Season generously with salt and pepper. Place the flour in a shallow dish and dredge each piece, coating evenly and shaking off the excess. This step is crucial for a good sear and will help thicken the sauce later.
2. Sear the Meat: In a large Dutch oven or heavy-bottomed skillet, heat the olive oil over medium-high heat. Once hot, add the steak pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until a deep brown crust forms. Transfer the seared steak to a plate.
3. Cook the Vegetables: Reduce the heat to medium. Add the sliced onions and mushrooms to the same pot. Cook for 5-7 minutes, stirring occasionally, until they have softened and released their moisture. The browned bits (fond) from the steak will add incredible flavor.
4. Build the Sauce: Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any remaining fond from the bottom of the pot. Stir in the garlic powder, dried thyme, paprika, and additional salt and pepper.
5. Simmer to Tenderness: Return the steak and any accumulated juices to the pot, nestling the pieces into the liquid. Bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 1.5 to 2 hours, until the steak is fork-tender.
Serving Suggestions
This rich, savory dish pairs perfectly with sides that can soak up the delicious mushroom gravy. Classic mashed potatoes are an ideal choice. For a lighter option, try creamy polenta, buttered egg noodles, or a simple cauliflower mash. Steamed green beans, roasted carrots, or a crisp garden salad provide a fresh contrast to the hearty beef.
How-to Summary
To make Round Steak and Mushrooms, season and flour the steak, then sear it until browned. Sauté onions and mushrooms in the same pot. Add beef broth, Worcestershire sauce, and seasonings to create the sauce. Return the steak to the pot, cover, and simmer on low for 1.5-2 hours until tender. Serve with starchy sides to enjoy the full flavor of the gravy.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely. After searing the steak and sautéing the vegetables, transfer everything to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
What can I use instead of round steak? Chuck roast or beef stew meat are excellent, forgiving substitutes that become very tender with slow cooking.
How can I thicken the sauce more? If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce during the last 10 minutes of cooking.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Can I add other vegetables? Yes. Carrots, celery, or parsnips added with the onions and mushrooms work wonderfully. For softer vegetables like peas, add them in the last 15 minutes of cooking.
Common Mistakes to Avoid
- Skipping the Sear: Do not rush or skip browning the meat. This step develops foundational flavor.
- Overcrowding the Pan: Searing in batches prevents steaming and ensures a proper crust.
- Boiling Instead of Simmering: Once the steak is added back, maintain a low, gentle simmer. A hard boil will make the meat tough.
- Underseasoning: Round steak needs ample seasoning. Taste the sauce before the final simmer and adjust.
Conclusion
This Round Steak and Mushrooms recipe transforms an economical cut of beef into a supremely tender, flavor-packed comfort food classic. The key lies in the simple techniques of proper searing and patient, slow simmering. The resulting dish, with its rich mushroom gravy, is a hearty and satisfying meal that proves incredible flavor doesn’t have to be complicated. It’s a dependable, one-pot dinner sure to become a family favorite.