Braised Steak and Mushroom Recipe
For a delicious and fork-tender entree, try this braised steak and mushrooms recipe.
Servings: 4 servings
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
Brown steaks only slightly, then cook low and slow in the dutch oven.
Refrigerate leftovers in a covered container for up to 4 days and freeze portions for up to 4 months.
Nutrition
Calories: 425kcal | Carbohydrates: 9g | Protein: 55g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 714mg | Potassium: 1128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 6mg