Steak and mushroom recipes are the ultimate home cooking comfort and cozy comfort and tender steak in a rich salty mushroom gravy.
- smell: This makes for a fork steak and a delicious dark brown mushroom gravy.
- Budget Tips: In this recipe, any beef that is suitable for low-cooking and slow-cooking is great.
- Recommended tools: Use a sturdy oven-safe pan with a lid or Dutch oven.
- Suggestions: Double the recipe and freeze another meal.
Ingredient tips
- Round steak: Round steak, top round, side steak or skirt steak all become tender and juicy when simmered in a savory sauce.
- Gravy: Broth, butter, Worcestershire sauce and thyme make a delicious sauce in this recipe.
This dish is delicious, with extra veggies like caramelized onions, spinach, peas and mung beans or if it’s short, throw it into a bag of mixed vegetables.
Tips for success in steak and mushrooms
- Make sure to tenderize the steak with a meat mallet before browning. This allows the steak to blend in the flavor and cook evenly.
- Be careful not to brag, because they are thin.
- If the steak is not fork-style, continue baking.
Store leftovers of steak
- Store the remaining round steak and mushrooms in a covered container in the refrigerator for up to 4 days. Heat low on the stovetop and use a little broth to loosen the sauce when needed.
- Freeze it in a zipper bag for up to 4 months before heating, and melt in the refrigerator overnight.
More steaks
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Round steak and mushrooms
This round steak and mushroom recipe smothers tender steak in a rich mushroom and onion gravy, making it the perfect meal for family dinners.
Prevent the screen from becoming dark
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Preheat the oven to 300°F.
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Using the texture sides of the meat mallet, smash the meat to a thickness of ½ inch. Season the steak with salt and pepper.
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Heat 1 tablespoon olive oil over medium heat in a Dutch oven. Brown steak on either side (add extra olive oil if needed). Remove from the pan and set aside.
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Add the mushrooms, onions and 1 tablespoon butter. Cook until tender, about 5 minutes.
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Add the steak to the pan. Mix broth, thyme and Worcestershire and pour over the steak. Cover for 2.5-3 hours, or bake for 2.5-3 hours, until fork tender.
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Remove the steak from the liquid and set aside. Stir corn starch and 2 tablespoons of water until smooth. Bring the cooking liquid to a boil, then stir, adding the corn starch mixture at one time to achieve the desired thickness.
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Eat mashed potatoes.
Make sure to tenderize the meat before browning.
Leaves leftovers in the airtight container in the refrigerator for 4 days or last for 4 months in the refrigerator.
Calories: 458 | carbohydrate: 15g | protein: 56g | Fatty: 18g | Saturated fat: 5g | cholesterol: 143mg | sodium: 399mg | Potassium: 1293mg | fiber: 1g | sugar: 3g | Vitamin C: 4mg | calcium: 56mg | iron: 6mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, main course, main course
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