I’m so excited to share this beef round steak recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The dish has its roots in traditional American cuisine, and it’s a staple in many households.
The round steak is a lean cut of meat that’s perfect for cooking methods like grilling, pan-frying, or slow cooking. When cooked to perfection, it’s tender, juicy, and full of flavor. I love serving it with a side of roasted vegetables or mashed potatoes to soak up all the delicious juices.
My kids adore this recipe, and it’s always their go-to choice when I ask them what they want for dinner. The best part is that it’s incredibly easy to make and requires minimal preparation time. Simply season the steak with your favorite spices, cook it to your liking, and serve.
It’s a recipe that never fails to impress, and I’m sure you’ll love it just as much as we do. One of the things I appreciate about this recipe is how versatile it is – you can serve it at any meal, whether it’s breakfast, lunch, or dinner. And the health benefits are numerous – lean protein, vitamins from the veggies, and plenty of iron from the steak make this dish a nutritious choice for families like mine.
Whether you’re looking for a quick weeknight dinner or a special occasion dish to impress your guests, this beef round steak recipe is sure to please.
Pan-Seared Beef Round Steak with Mushroom Gravy
4.9 from 1766 votes
This recipe transforms a budget-friendly cut of beef into a tender and flavorful main dish. The round steak is quickly seared then simmered in a rich mushroom gravy until fork-tender.
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Salt and pepper to taste
2 tbsp fresh parsley, chopped for garnish
👨🍳Directions
1Place the beef round steak between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch.
2Season both sides generously with 1 teaspoon salt and 1/2 teaspoon black pepper, then dredge in 2 tablespoons all-purpose flour, shaking off any excess.
3Heat 2 tablespoons vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
4Carefully place the steak in the hot skillet and sear without moving for 4 to 5 minutes per side until a deep golden-brown crust forms; the internal temperature should reach 130°F for medium-rare.
5Transfer the seared steak to a plate and set aside.
6Reduce the heat to medium and add the sliced onion and mushrooms to the skillet.
7Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and the mushrooms have released their liquid and started to brown.
8Add the minced garlic and cook for 1 minute until fragrant.
9Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10Add 1 teaspoon dried thyme and 1 bay leaf, then bring the liquid to a gentle simmer.
11Return the seared steak to the skillet along with any accumulated juices.
12Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 45 to 60 minutes until the meat is fork-tender and easily pulls apart.
13Check the liquid level halfway through and add a splash of broth if needed.
14Once the steak is tender, transfer it to a cutting board and tent loosely with foil.
15Increase the heat under the skillet to medium-high and bring the gravy to a simmer.
16Whisk in the cornstarch slurry and cook for 2 to 3 minutes until the gravy thickens enough to coat the back of a spoon.
17Season with salt and pepper to taste, then remove the bay leaf.
18Slice the steak against the grain into 1/2-inch thick strips.
19Serve the slices on a platter or individual plates, generously spoon the mushroom gravy over the top, and garnish with chopped fresh parsley.
🔧Equipment
Large heavy-bottomed skillet or Dutch oven with lid
For best results, let the steak rest for 5 minutes after searing and before slicing. If the gravy is too thin after simmering, continue to cook uncovered for a few more minutes to reduce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Pan-Seared Beef Round Steak with Mushroom Gravy Works
This beef round steak recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special occasion dish to impress your guests.
One of my favorite things about this recipe is how easily it can be adapted to suit your needs – serve it as-is for a simple meal or add your favorite toppings for added flavor and texture.
And don’t forget about storage and reheating ideas: simply refrigerate any leftovers for up to three days or freeze them for up to two months – reheat by sautéing in a pan until warmed through.
❓ Frequently Asked Questions About Pan-Seared Beef Round Steak with Mushroom Gravy
1. What type of steak should I use for this recipe?
You can use either round steak or top round steak for this recipe – both work beautifully. If you can’t find either of these cuts, you can also use sirloin or flank steak as substitutes.
2. How do I season the steak?
You can season the steak with your favorite spices – salt and pepper are staples in our household, but feel free to experiment with different herbs like thyme or rosemary.
3. Can I cook this recipe in a slow cooker?
Yes! This recipe works perfectly in a slow cooker – simply brown the steak in a pan before transferring it to the slow cooker with your favorite sauce ingredients.
4. How long does this recipe take to prepare?
This recipe is incredibly quick to prepare – you can have dinner on the table in under an hour.
5. Can I make this recipe ahead of time?
Yes! You can brown the steak ahead of time and store it in the fridge until you’re ready to finish cooking it – just be sure to reheat it thoroughly before serving.
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