The Seasoned MomSmothered Round Steak
What you'll need
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Ingredients
Serves 4- 1 clove garlic, (minced or pressed)
- 1 medium sweet onion, (sliced)
- 1 sprig fresh rosemary, (about 5-6 inches long)
- 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
- 1 tablespoon dry onion soup mix (from a 1-ounce packet) ((such as Lipton brand))
- 1 tablespoon olive oil
- 2 sprigs fresh thyme, (about 3-4 inches long each)
- 8 ounces sliced fresh mushrooms, (sliced)
- Optional garnish: chopped fresh parsley or thyme
- 1 ½ - 2 lbs. boneless beef round steak ((use top round steak if possible, since it's the most tender part of the round))
- 2 ½ cups low-sodium beef broth, (plus more as needed)
- 1 tablespoon Worcestershire sauce
- Kosher salt and ground black pepper, (to taste)
- 1 tablespoon butter
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Steps
- Step 1
Preheat oven to 300°F. Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
- Step 2
Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from the pan and set aside. Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Step 3
Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon. Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth. Cover and bake for 2 ½ - 3 hours, or until the meat is tender. Check the steaks once or twice during the cooking process, adding more broth to the pan if necessary. You want about ½ - ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue baking. Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.
- Step 4
To thicken the gravy, bring the liquid to a boil over medium-high heat. If you’d like even more gravy in your pan, you can add more beef broth at this time. Add about half of the cornstarch slurry, whisking until the mixture thickens. If you’d like a thicker gravy, add the remaining cornstarch slurry (I find that I don’t usually need all of the cornstarch). To thin the gravy, add extra broth. Taste and season with salt and pepper, if necessary.
- Step 5
Thinly slice the meat against the grain (perpendicular to those long fibers that you see). It should be so tender that it practically falls apart! Spoon the gravy over top and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.
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Preheat oven to 300°F. Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
Source: The Seasoned Mom
