Round Steak and Gravy

Try this budget friendly round steak smothered in a rich gravy with mushrooms, onions, and fresh herbs. Serve over rice, mashed potatoes, or egg noodles for the ultimate comfort food meal.

Course dinner, main meal beef

Cuisine American

Keyword how to cook round steak and gravy, round steak and gravy in oven, round steak and gravy recipe, round steak recipes, top round steak

Prep Time 15

Cook Time 2

Servings

Calories 286kcal

Author Beth Pierce

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.

Nutrition