Round steak is a lean, versatile cut of beef that comes from the hindquarters of a steer. It is a moderately tough cut of meat because it includes a lot of connective tissue and comes from a heavily exercised muscle. However, slowly cooking tough cuts with gentle, moist heat can tenderize the beef and make it a flavorful, affordable option.
The easiest way to tenderize round steak is by pounding it with the textured side of a meat mallet or tenderizer. This is a quick overview of the ingredients that you'll need for this one-dish round steak recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
Transform an affordable cut of meat into tender, juicy beef that's topped with a rich and savory mushroom and onion gravy. Cooked low and slow, this Smothered Round Steak is an easy dinner recipe to enjoy over a plate of mashed potatoes!
Remove the meat from the pan and discard the herb stems. Thicken the gravy with a little bit of cornstarch slurry, adding extra broth to thin, if necessary. Taste and season with salt and pepper. Thinly slice the steak against the grain, smother in the mushroom and onion gravy, and serve over mashed potatoes.