This hearty and wholesome steak and mushroom recipe is a comforting classic made in a single pot.
Seasoned round steak is browned and slow-cooked with mushrooms in a savory sauce that’s perfect for serving over potatoes, noodles, or rice for a flavorful meal the whole family will love.
Holly’s Beefed-Up Basics
- Flavor: Tender steaks in a rich, savory mushroom gravy satisfy any appetite.
- Difficulty: 5-step steak and mushrooms is an easy recipe for new and experienced home cooks.
- Budget Tip: This is a great recipe for tossing in leftover veggies from the fridge. Serve over mashed potatoes to stretch it even further.
- Recommended Tools: A meat mallet is an important tool for tenderizing tougher cuts of meat.
Beef Basics
- Beef: Tougher cuts like round steak (round tip/top round), flank, and skirt steak all come out tender and juicy in this recipe.
- Mushrooms: Experiment with any kind of mushroom or an assortment of mushrooms in this recipe.
- Gravy: Beef broth, Worcestershire sauce, butter, and fresh thyme become a rich and beefy braising sauce for the steak and mushrooms.
Mix Things Up
- Other herbs to try are rosemary, oregano, basil, or parsley.
- Soy sauce or coconut aminos can be used if Worcestershire sauce isn’t available.
- For a creamier sauce, whisk in some heavy cream or sour cream in Step 6 in place of a slurry.
- Toss in a bag of frozen mixed vegetables in Step 5 for an extra bump in nutrition.
- Top the finished dish with fresh herbs, sliced green onions, a dollop of sour cream, or bacon crumbles.
Braise in a Blaze
- Tenderizing the steaks with a meat mallet is an important step to ensure the meat is evenly cooked and infused with flavor.
- Don’t over-brown the meat; just a quick sear is perfect.
- Cook low and slow in the oven to make it super fork-tender.
- Use a Dutch oven for even cooking and easy cleanup, or it can be transferred to a deep baking dish if an oven-safe pan or Dutch oven isn’t on hand. Cover the pan with foil before baking in Step 5.
Savor Now, Store for Seconds
Braised steak and mushrooms is already a full meal deal with the protein and vegetables, so all you need is a starch like pasta and a crispy green salad. Don’t forget some homemade dinner rolls for sopping up all that rich and savory gravy.
Keep leftover steak and mushrooms in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop with a little milk or broth stirred in to loosen the sauce. Freeze in zippered bags for up to 4 months and thaw in the refrigerator before reheating.
More Easy Beef Recipes
Did you make this Steak and Mushroom Recipe? Leave a comment and rating below.
Braised Steak and Mushroom Recipe
Equipment
Ingredients
- 2 pounds round steak
- salt and pepper to taste
- 1 tablespoon olive oil up to 2 tablespoons as needed
- 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
- 2 tablespoons water
Instructions
- Preheat oven to 300°F.
- Pound meat with a mallet to ½ inch thickness. Season with salt & pepper.
- Heat olive oil in a Dutch oven over medium-high heat and brown steaks on each side (add more olive oil if needed). Remove and set aside.
- Add mushrooms, onions, and butter to Dutch oven. Cook until tender, about 5 minutes then add the steaks back to the pan.
- Combine beef broth, thyme, and Worcestershire sauce, and pour into pan. Cover and bake in oven for 2½-3 hours, or until fork-tender. Remove steaks from liquid and set aside.
- Make a slurry by combining cornstarch and water until smooth. Bring liquid to a boil and whisk cornstarch mixture in, a little bit at a time, until it reaches desired consistency.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Steak and Mushroom Recipe
This was a big hit with my better half.
That is awesome, Mary. I am so happy it was a hit!