Smothered Braised Round Steak with Mushrooms and Herb Gravy Recipe

Introduction

Smothered Round Steak is a classic comfort dish that transforms a humble cut of beef into a tender, flavorful meal. Braised slowly with mushrooms, onions, and herbs, this steak pairs perfectly with mashed potatoes or noodles for a hearty dinner.

Ingredients

• 1 tablespoon olive oil
• 1 ½ – 2 lbs. boneless beef round steak (top round steak preferred)
• 1 tablespoon butter
• 8 ounces sliced fresh mushrooms
• 1 medium sweet onion, sliced
• 1 clove garlic, minced or pressed
• 2 ½ cups low-sodium beef broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry onion soup mix (1-ounce packet, such as Lipton brand)
• 2 sprigs fresh thyme (3-4 inches long each)
• 1 sprig fresh rosemary (5-6 inches long)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• Kosher salt and ground black pepper, to taste
• Optional garnish: chopped fresh parsley or thyme

Instructions

1. Step 1: Preheat oven to 300°F. Use a meat mallet to tenderize the steak by pounding it to about ½-inch thickness.
2. Step 2: Heat olive oil in a Dutch oven or deep braising skillet over medium-high heat. Brown the steak in batches if needed, about 5 minutes per side. Remove and set aside.
3. Step 3: Reduce heat to medium and add butter to the pan drippings. When melted, sauté mushrooms and onion until beginning to soften, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Step 4: Stir in beef broth and Worcestershire sauce, scraping up browned bits from the pan bottom. Return steaks and juices to the pan, sprinkle dry onion soup mix over all, and tuck in thyme and rosemary sprigs. Cover and bake for 2 ½ to 3 hours until meat is tender, adding broth as necessary to keep ⅓ to ½ of the steak submerged.
5. Step 5: Remove steaks and cover loosely with foil. Discard herb sprigs. Bring cooking liquid to a boil over medium-high heat. Whisk in half the cornstarch slurry until thickened; add more if needed. Adjust thickness with broth and season with salt and pepper.
6. Step 6: Slice steak thinly against the grain. Spoon gravy over the meat and serve hot, garnished with fresh herbs if desired.

Tips & Variations

• Use top round steak for the most tender results, but other round cuts will work with longer braising.
• Add a splash of red wine to the broth for a richer flavor.
• Serve over mashed potatoes, noodles, or rice to soak up the delicious gravy.
• For extra depth, sauté some diced bell pepper with the onions and mushrooms.

Storage

Store leftover smothered round steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the gravy thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other tougher cuts like chuck steak, but the cooking time may vary. Top round is preferred for tenderness.

How do I know when the steak is done?

The steak is done when it is fork-tender and easily pulls apart; this usually takes 2 ½ to 3 hours of braising at 300°F.

Smothered Braised Round Steak with Mushrooms and Herb Gravy Recipe

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★★★★★

4.6 from 50 reviews

• Author: Simon
• Total Time: 3 hours
• Yield: 4 servings 1x

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Description

This Smothered Round Steak recipe features tender, slow-braised beef round steak cooked with mushrooms, onions, and a flavorful herb-infused gravy. The steak is first browned to develop deep flavor, then baked low and slow in the oven with beef broth and seasonings until melt-in-your-mouth tender. The rich gravy is thickened with a cornstarch slurry and perfect served over mashed potatoes, noodles, or rice for an irresistible, hearty meal.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 1 ½ – 2 lbs. boneless beef round steak (preferably top round steak)
• 2 ½ cups low-sodium beef broth (plus more as needed)
• 1 tablespoon Worcestershire sauce

Sauté and Flavorings

• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced fresh mushrooms
• 1 medium sweet onion, sliced
• 1 clove garlic, minced or pressed
• 1 tablespoon dry onion soup mix (from a 1-ounce packet, e.g., Lipton brand)
• 2 sprigs fresh thyme (about 3–4 inches each)
• 1 sprig fresh rosemary (about 5–6 inches)
• Kosher salt and ground black pepper, to taste

Thickening Agent

• 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Optional Garnish

• Chopped fresh parsley or thyme

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Instructions

1. Preheat and Tenderize: Preheat your oven to 300°F. Use a meat mallet to tenderize the round steak by pounding it to about ½-inch thickness. This helps break down the fibers for a more tender final dish.
2. Brown the Steak: Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Add the steaks in batches if needed and brown on each side for about 5 minutes. This step develops rich flavor. Remove the steak from the pan and set aside.
3. Sauté Vegetables: Lower heat to medium, add butter to the pan drippings, and once melted, stir in the sliced mushrooms and onions. Cook for about 5 minutes until they start to soften. Add minced garlic and cook another 30 seconds until fragrant.
4. Add Liquids and Herbs: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits stuck to the pan. Return the browned steaks and any juices to the pan. Sprinkle the dry onion soup mix evenly over everything and tuck in the thyme and rosemary sprigs.
5. Braise in the Oven: Cover the pan and bake in the preheated oven for 2 ½ to 3 hours, or until the meat is tender and easily pierced. Check once or twice during cooking; add more beef broth if needed so that about one-third to one-half of the steak is submerged.
6. Remove Meat and Thicken Gravy: When steaks are tender, take them out of the pan and cover loosely with foil to keep warm. Discard the herb sprigs. Bring the liquid to a boil on the stovetop over medium-high heat. Whisk in about half the cornstarch slurry until the gravy thickens. Add more slurry if a thicker gravy is desired, or thin with additional broth if needed. Season with salt and pepper to taste.
7. Serve: Slice the meat thinly against the grain to maximize tenderness. Arrange slices on a serving dish and pour the mushroom-onion gravy over the top. Garnish with chopped fresh parsley or thyme. Serve alongside mashed potatoes, noodles, or rice for a wholesome, comforting meal.

Notes

• Top round steak is preferred for tenderness but any boneless beef round steak will work.
• Use low-sodium beef broth to control saltiness in the gravy.
• If the gravy is too thick, add more broth to reach desired consistency.
• Pounding the steak ensures even thickness and speeds up cooking time.
• Checking liquid levels during braising prevents the meat from drying out.
• Serving with mashed potatoes, rice, or noodles helps soak up the flavorful gravy.

• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American Southern

Keywords: Smothered Round Steak, braised beef, mushroom gravy, slow cooked steak, comfort food, beef round steak recipe