This hearty and delicious slow-cooked round steak and gravy recipe features tender beef, savory mushrooms, and a rich gravy – the perfect comfort meal for any occasion. Enjoy it over mashed potatoes, rice, or egg noodles.
You will love this delectable, mouthwatering, good round steak, which has all the flavor of a rich steak without breaking the bank. This less tender cut of beef is tenderized with a meat mallet and slow-cooked in a cast-iron skillet with mushrooms, garlic, beef broth, fresh thyme, and rosemary until it is fork-tender.
Serve with fresh homemade yeast rolls, garlic mashed potatoes, and green bean bacon bundles for the ultimate down-home meal. Your family will be singing your praises and asking for the recipe.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Top-round steak: You want the steak cut from a top-round roast.
- Butter: salted or unsalted
- Mushrooms: Cremini mushrooms have a hearty taste and hold up better when simmered than white button mushrooms.
- Beef broth: low-sodium. You can substitute beef stock, especially homemade. Just remember to season the recipe.
- French onion soup: condensed. I use Campbell’s.
- Fresh herb sprigs: thyme and rosemary
How to Make Round Steak with Gravy
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, pound the round steak with the flat end of a meat mallet until it is about 1/2 inch thick. Heat a little olive oil in a large cast iron skillet over medium-high heat. Sear the steak on both sides. Remove the steak and its juices to a plate.
Melt the butter in the same skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms brown. Reduce the heat to low and add the garlic, cooking for one minute while stirring.
Return the steak to the skillet and add the beef broth, French onion soup, Worcestershire sauce, fresh thyme, and fresh rosemary. Cover the skillet with an overproof lid or aluminum foil. Place in the oven and cook on low heat for 2-2 1/2 hours or until fork tender.
Remove the steak to a plate. Mix the cornstarch with 1/4 cup cold water. Stir the cornstarch mixture into the skillet, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened. Return the meat to the skillet and warm. Serve over mashed potatoes, rice, or egg noodles.
Preparation Tips and Storage
- Use fresh herbs. Fresh thyme and rosemary shine in this recipe.
- The cornstarch will slightly thicken the gravy. I like it slightly thickened but not too thick.
- Watch your added salt in this recipe and use low-sodium beef broth, as canned condensed French onion soup is very salty.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or on the stovetop over low heat.
Serving Suggestions
I like to serve this with white rice, mashed potatoes, or egg noodles. For something more elegant, try fondant potatoes, scalloped potatoes, or smashed potatoes. My favorite vegetable side dishes are roasted broccoli, sauteed asparagus, and roasted onions.
More Beef Recipes
Round Steak and Gravy
Ingredients
- 1 tablespoon olive oil
- 2 lbs top round steak
- 2 tablespoons butter
- 1 medium yellow onion chopped
- 10 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 2½ cups low-sodium beef broth sauce
- 1 (10.5 ounce) can condensed French onion soup
- 1½ tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1½ tablespoons cornstarch
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Pound the round steak with the flat end of a meat mallet until it is about 1/2 inch thick. Heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the steak on both sides. Remove the steak and its juices to a plate.
- Melt the butter in the same skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are brown, about 6-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Preheat oven to 325 degrees.
- Return the steak to the skillet and add the beef broth, French onion soup, Worcestershire sauce, fresh thyme, and fresh rosemary. Cover the skillet with an overproof lid or aluminum foil. Place it in the oven and cook on low heat for 2-2½ hours or until fork tender.
- Remove the steak to a plate. Mix the cornstarch with 1/4 cup cold water. Stir the cornstarch mixture into the skillet, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened.
- Return the meat to the skillet and warm. Serve over mashed potatoes, rice, or egg noodles.
Notes
- Use fresh herbs. Fresh thyme and rosemary shine in this recipe.
- The cornstarch will slightly thicken the gravy. I like it slightly thickened but not too thick.
- Watch your added salt in this recipe and use low-sodium beef broth, as canned condensed French onion soup is very salty.
- Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or on the stovetop over low heat.
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