beef bottom round steak recipe

Written ByJenny Smyth Posted on
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The Best beef bottom round steak recipe

I’ve been cooking with beef bottom round steak for years, and it’s a staple in our household. It’s a classic American recipe that’s easy to make and always a crowd-pleaser.

My family loves it when I serve it with roasted vegetables and mashed potatoes, but it’s also great served with a simple salad or as part of a hearty sandwich. One of the reasons I love this recipe is that it’s incredibly versatile – you can season it with herbs and spices to give it a Mediterranean flair, or add some Asian-inspired flavors like soy sauce and ginger.

It’s also a great way to get your daily dose of protein without breaking the bank. The key to making this recipe is to cook the steak low and slow, so the meat stays tender and juicy.

I usually cook it in a Dutch oven over low heat for at least an hour, which allows the flavors to meld together beautifully. This recipe has been passed down through generations of home cooks in my family, and I’m so glad I can share it with you now.

Whether you’re serving it for a special occasion or just want a comforting meal after a long day, this beef bottom round steak recipe is sure to hit the spot. My kids love helping me in the kitchen, especially when we’re preparing this dish – they get to learn about different cooking techniques and flavor combinations while having fun in the process.

Pan-Seared Beef Bottom Round Steak with Mushroom Gravy

4.5 from 686 votes

This recipe transforms a lean beef bottom round steak into a tender and flavorful main dish. The steak is pan-seared to a perfect crust and then simmered in a rich mushroom gravy until fork-tender.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Steak

1.5 lbs beef bottom round steak, cut into 4 pieces
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Mushroom Gravy

1 tbsp butter
8 oz cremini mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup beef broth
1/2 cup dry red wine (optional)
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Pat the beef bottom round steak pieces dry with paper towels and season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2Let the steak rest at room temperature for 10 minutes to allow the seasoning to adhere.
3Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
4Add the steak pieces in a single layer and sear for 3 to 4 minutes per side until a deep brown crust forms, then transfer the steak to a plate and set aside.
5Reduce the heat to medium and add 1 tablespoon butter to the skillet.
6Add the sliced mushrooms and diced onion and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
7Stir in the minced garlic and cook for 30 seconds until fragrant.
8Sprinkle 2 tablespoons flour over the vegetables and cook for 1 minute, stirring constantly, to eliminate the raw flour taste.
9Slowly pour in the beef broth and red wine while whisking continuously to prevent lumps.
10Add the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and bring the gravy to a simmer, then cook for 2 to 3 minutes until it thickens slightly.
11Return the seared steak pieces to the skillet along with any accumulated juices.
12Reduce the heat to low, cover the skillet with a lid, and simmer for 30 to 35 minutes, turning the steak once halfway through, until the meat is fork-tender and the gravy has reduced to a rich consistency.
13Remove the skillet from the heat and let the steak rest in the gravy for 5 minutes.
14Serve the steak hot with the mushroom gravy spooned over the top.

🔧Equipment

Large skillet with lid
Tongs
Cutting board
Chef’s knife
Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 40g

📝Notes

For best tenderness, slice the cooked steak against the grain before serving. If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy until thickened.

Watch Video Of How Pan-Seared Beef Bottom Round Steak with Mushroom Gravy Works

One of my favorite things about this recipe is that it’s perfect for any occasion – whether you’re hosting a holiday dinner or just need a comforting meal after a long day.

My family loves serving this dish at family gatherings because everyone can enjoy their favorite toppings on their own individual plates.

You can also use leftover beef bottom round steak to make delicious sandwiches or wraps for lunch the next day.

❓ Frequently Asked Questions About Pan-Seared Beef Bottom Round Steak with Mushroom Gravy

Q: What is beef bottom round steak?

Beef bottom round steak is a cut of beef that comes from the hindquarters of the cow. It’s known for its lean flavor and tender texture.

Q: How do you cook beef bottom round steak?

To cook beef bottom round steak, you’ll want to season it with your favorite herbs and spices before searing it in a hot skillet. Then, transfer the steak to a Dutch oven or slow cooker and cook it on low heat for at least an hour.

Q: Can you marinate beef bottom round steak?

Yes, you can definitely marinate beef bottom round steak before cooking it. In fact, marinating helps to add extra flavor and tenderness to the meat.

Q: Is beef bottom round steak good for you?

Beef bottom round steak is a lean protein source that’s rich in iron and other essential nutrients.

Q: How do you store leftover beef bottom round steak?

You can store leftover beef bottom round steak in an airtight container in the fridge for up to three days. Simply reheat it in the microwave or oven when you’re ready to eat.

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