The Best Round Steak with Mushrooms & Gravy Recipe
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This has to be the best round steak with mushrooms and gravy recipe I’ve ever made. The round steak was fork tender and full of flavor. Round steak can be a little chewy but not with this recipe.
The Best Round Steak with Mushrooms & Gravy Recipe
When my oldest grand daughter Chrissy was old enough to walk, she used to go into the refrigerator and grab a whole raw mushroom to eat. Anytime, I would open the door she would rush and grab a mushroom, craziest thing I’d ever seen. I love putting them in recipes because they absorb the juices and flavors of the other ingredients. This recipe is simple, and packed full of flavor I think you will enjoy it.
You’ll need:
1 1/2 – 2 lbs top round steak trimmed of all fat
1 large onion sliced thin
8 ounces sliced mini Bella mushrooms
1 envelope onion soup mix
2 cups beef bullion
1-2 tablespoons of olive oil
I first line my baking dish with aluminum foil, that makes clean up easier.
Lay the sliced onions on the bottom of the lined baking dish.
Cut your round steak into portions. Cut out as much extra fat as you can. That’s how I decide the size each piece will be. Salt and pepper both sides of the meat.
In a large skillet brown each side of the round steak in olive oil over medium heat. A couple minutes on each side. You just want to brown the meat but not cook it all the way through.
Place the browned round steak on top of the sliced onions.
Top with the sliced mushrooms.
Sprinkle the onion soup mix on top and add the beef bouillon.
Cover and cook the round steak in a preheated 325 F oven for 1 1/2 hours.
You will have a thin gravy when finished, you can add flour or corn starch to thicken if desired. I like mine thin so I didn’t thicken the juice. I made black quinoa (pronounced Keen-Wah) as my side dish.
The Best Round Steak with Mushrooms & Gravy Recipe
- 1½ - 2 lbs top round steak trimmed of all fat
- 1 large onion sliced thin
- 8 ounces mini Bella mushrooms
- 1 envelope onion soup mix
- 2 cups beef bullion
- 1-2 tablespoons of olive oil
- I first line my baking dish with aluminum foil, that makes clean up easier.
- Lay the sliced onions on the bottom of the lined baking dish.
- Cut your round steak into portions. Cut out as much extra fat as you can. That's how I decide the size each piece will be. Salt and pepper both sides of the meat.
- In a large skillet brown each side of the round steak in olive oil over medium heat. A couple minutes on each side. You just want to brown the meat but not cook it all the way through.
- Place the browned round steak on top of the sliced onions.
- Top with the slice mushrooms.
- Sprinkle the onion soup mix on top and add the beef bouillon.
- Cover and cook in a preheated 350 F oven for 1½ hours.
- You will have a thin gravy when finished, you can add flour or corn starch to thicken if desired. I like mine thin so I didn't thicken the juice. I made black quinoa (pronounced Keen-Wah) as my side dish.
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