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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
