Beef Eye of Round Steak Tenderized Recipes

Transform an affordable cut of meat into tender, juicy beefiness that's topped with a rich and savory mushroom and onion gravy. Cooked low and tedious, this Smothered Round Steak is an like shooting fish in a barrel dinner recipe to savour over a plate of mashed potatoes!

Plate of mashed potatoes topped with round steak and mushroom gravy

How to Cook Round Steak So It'south Tender | 1-Minute Video

Summit Round Steak Recipe

Y'all don't frequently find a delicious recipe for height circular steak, since this less-popular cut of meat isn't as common equally footing beef or as "fancy" as filet mignon. That said, when prepared with the proper cooking methods, y'all tin can transform the affordable round steak into a family-friendly, flavorful dish that practically melts in your mouth.

Here, we braise the tenderized steaks in a flavorful mushroom and onion gravy, and then cook is low-and-slow for a few hours to break downward the tough fibers. Slice it thinly, pile information technology loftier on a plate of mashed potatoes, and watch your family unit smile!

Round Steak

Round steak is a lean, versatile cut of beef that comes from the "circular," the rear leg of the moo-cow. The round is divided into cuts including themiddle of round,bottom circular, andpinnacle round, with or without the "circular" bone, and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

For this recipe, I recommend either beefround tip or ideally, thetop round (shown here), which is the most tender part of the circular.

Process shot showing how to tenderize steak

Is round steak tough?

Information technology is a moderately tough cut of meat because information technology includes a lot of connective tissue and comes from a heavily exercised muscle. Lack of fat and marbling makes round dry out out when cooked with dry-heat cooking methods similar roasting or grilling, so this cutting is best suited for wearisome cooking methods with gentle, moist heat. The low-and-slow cooking process helps to tenderize the meat and maintain its wet.

What is round steak used for?

It's typically used for tiresome cooking methods such as braising, Crock Pot meals, Swiss steak, London broil, Italian beefiness, and stews.

Is flank steak the same every bit circular steak?

Butchers apply the term "London Broil" to refer to either flank steak, summit round steak or top blade steak. Flank steak and round steak are two different cuts, withal.

The flank steak is a unique, apartment steak that has good flavor and is best when seared or grilled. It comes from the abdominal muscles or lower breast of the steer, and then it'due south a different piece of beefiness than round steak. Flank steak is a popular choice for fajitas or carne asada.

Adding beef broth and Worcestershire sauce to a skillet

Why Tenderize Steak?

Tougher cuts of meat require tenderizing in guild to showtime breaking downwards the tough fibers and connective tissue. The easiest mode to tenderize round steak is by pounding information technology with the textured side of a meat mallet or tenderizer.

Ingredients for Smothered Round Steak

This is a quick overview of the ingredients that you'll need for this ane-dish round steak recipe. As always, specific measurements and consummate cooking instructions are included in the printable recipe box at the bottom of the post.

Olive oil: to brown the meat.
Boneless beef round steak: preferably superlative round steak, which is the well-nigh tender portion of the circular.
Butter: to sauté the mushrooms and onions.
Mushrooms, onion and garlic: add savory flavour to the dish and create a rich gravy.
Lower-sodium beefiness broth: the liquid for braising the meat. I prefer the lower-sodium variety so that you can control the salt in your dish.
Worcestershire sauce: for umami flavor.
Rosemary and thyme: fresh herbs that brighten up the dish and pair nicely with the rich flavor of the beefiness.
Lipton onion soup mix: just the dry out seasoning from a soup and dip mix packet adds delicious flavour to the meat and gravy.
Cornstarch: to thicken the gravy at the end.

Whisking mushroom and onion gravy in a skillet

How to Cook Round Steak

As I mentioned above, slowly cooking the steak in moisture is one of the best ways to tenderize this cut, creating a flavorful, versatile meat that can be used in a variety of ways.

Use the textured side of a meat mallet to tenderize the round steak and pound it to ½-inch thickness.
Brown the steaks in olive oil, just to give them some color on the outside. Remove them to a plate.
Sauté the mushrooms, onion and garlic in butter.
Add together goop and Worcestershire sauce.
Render steaks to the pan and sprinkle with dry out onion soup mix. Constrict fresh herbs into the broth.
Comprehend and bake in a 300°F oven for about two ½ - 3 hours, or until the meat is tender.
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 flavour with table salt and pepper.
Thinly slice the steak against the grain, smother in the mushroom and onion gravy, and serve over mashed potatoes.

Close up side shot of a spoon in a skillet of top round steak with gravy

What to Serve with Smothered Round Steak

This classic comfort food dish goes well with any of these sides:

Mashed Potatoes with Sour Cream and Chives, Red Skin Mashed Potatoes or Mashed Sweetness Potatoes
Archetype Broiled Potatoes or Baked Spud Wedges
Aunt Bee'south three-Ingredient Cheesy Potato Casserole or Sugariness Irish potato Casserole
Jiffy Corn Casserole or Fried Corn
Wedge Salad, Caesar Salad or House Salad with Candied Pecans
Greenish Beans with Salary, Southern-Style Green Beans or Amish Green Beans with Dark-brown Butter
Roasted Broccoli, Broccoli and Cheese Sauce or Broccoli Cauliflower Salad
Sauteed Asparagus or Roasted Asparagus
Crusty No-Knead Bread, Easy French Baguette, Homemade Breadsticks, Homemade Crescent Rolls or Dinner Rolls
Buttermilk Biscuits, Flaky Biscuits or iii-Ingredient Sour Foam Muffins
Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
Creamed Peas

Side shot of a plate of round steak with gravy

Storage

Leftover steak and gravy will keep in an airtight container in the fridge for iii-4 days. Reheat the meat and gravy in a skillet over very low estrus, just until warmed through. You can besides reheat private portions in the microwave for about thirty seconds - i minute.

Freeze leftover round steak and gravy in an airtight container in the freezer for up to 3 months.

Overhead shot of top round steak recipe in a skillet with fresh herbs

Recipe Variations

Don't have Lipton soup mix? You tin can substitute with other fresh herbs or seasoning of your choice. Dry stale minced onion, garlic powder, kosher salt and pepper, or extra fresh or stale thyme, rosemary or parsley would all be groovy. Our favorite all-purpose seasoning is as well a nice pick!
Instead of Worcestershire sauce, substitute with soy sauce for that same salty, umami flavour.
Instead of circular steak, use flank steak, London broil, chuck, skirt steak, or blade steak in this recipe.
Slow Cooker: if you lot prefer to make this dish in the Crock Pot, I recommend browning the meat and sautéing the vegetables in a skillet starting time. Transfer everything to a slow cooker and cook on LOW for vii-8 hours or on HIGH for 3-four hours. Thicken the gravy with cornstarch in a skillet at the end.

Overhead shot of smothered round steak on a plate with mashed potatoes

Tips for the Best Round Steak Recipe

Look for top round steak, if possible, since it's the nearly tender part of the round.
Brown the meat. This is an extra step, simply it's worth the effort. The caramelized surface gives the beef extra flavor, while the browned $.25 and drippings in the pot add even more flavor to the gravy.
Use lower-sodium beefiness broth so that you can command the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If information technology's not salty enough for your taste, you can always season with extra salt and pepper at the end.
If the pan is getting dry during the cooking process, add actress broth so that the meat is about ½ - ⅓ submerged in liquid. You lot can as well add extra broth to the skillet at the very end if y'all'd like more than gravy in your pan.
Add together the cornstarch slurry slowly to the pan. Start with merely one-half of the mixture, since that'due south likely all that you lot'll need to thicken the gravy.
If the meat is not tender at the end of the cooking time, render it to the oven. Information technology probably only needs some extra time for those tough fibers to break downwardly.
Thinly piece the meat confronting the grain (perpendicular to those long fibers that y'all meet). Information technology should be so tender that information technology practically falls autonomously!

Serving spoon in a pan of boneless beef round steak

More Steak Recipes to Try

Beef Tips with Mushroom Gravy
Chicken Fried Steak with Gravy
Homemade Salisbury Steak
Grilled Steak Tips
The Best Steak Marinade
Grilled New York Strip Steak

Smothered Round Steak

Cooked low and slow, this easy Smothered Round Steak with mushroom and onion gravy turns an affordable cutting of beef into a tender, flavorful meal.

Course Dinner

Cuisine American

Keyword circular steak in oven, circular steak recipe, top round steak

Prep Time 10 minutes

Melt Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Servings 4 people

Calories 318 kcal

ane tablespoon olive oil
ane ½ - 2 lbs. boneless beef round steak (I use tiptop round steak)
one tablespoon butter
eight ounces sliced fresh mushrooms, sliced
1 sweet onion, sliced
i clove garlic, minced or pressed
2 ½ cups low-sodium beef broth, plus more as needed
one tablespoon Worcestershire sauce
i tablespoon dry onion soup mix (from a i-ounce bundle), such equally Lipton brand
2 sprigs fresh thyme, about three-4 inches long each
ane sprig fresh rosemary, about v-half-dozen inches long
1 tablespoon cornstarch mixed with 1 tablespoon of common cold h2o
Kosher common salt and pepper, to sense of taste
Optional garnish: chopped fresh parsley or thyme

Preheat oven to 300°F.
Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
Heat i tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-loftier oestrus. Working in batches, if necessary, add together the steak and melt until browned, about 5 minutes per side. Remove from the pan and gear up 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; melt until starting to soften, most 5 minutes. Add the garlic and cook until fragrant, well-nigh 30 seconds. Stir in the goop and Worcestershire sauce, scraping upwards whatsoever browned bits from the bottom of the pan with a wooden spoon.
Return the steaks and any juices to the pan. Sprinkle dry out 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 one time 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 even so 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.
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 fourth dimension. Add about one-half of the cornstarch slurry, whisking until the mixture thickens. If you'd similar 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. Sense of taste and season with common salt and pepper, if necessary.
Piece the steaks thinly against the grain. Spoon the gravy over superlative and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.

Wait for tiptop circular steak, if possible, since it's the most tender office of the round.
Brown the meat. This is an extra step, but it's worth the endeavor. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the gravy.
Employ lower-sodium beef broth then that you lot tin can command the saltiness of the dish. The Worcestershire sauce and the onion soup mix both add salt to the dish as well. If it's not salty enough for your gustation, you can ever flavor with extra common salt and pepper at the cease.
If the pan is getting dry out during the cooking process, add together extra goop so that the meat is about ½ - ⅓ submerged in liquid. Y'all can likewise add together extra broth to the skillet at the very end if you lot'd like more than gravy in your pan.
Add the cornstarch slurry slowly to the pan. Start with just one-half of the mixture, since that's likely all that you'll need to thicken the gravy.
If the meat is not tender at the end of the cooking time, return it to the oven. It probably merely needs some actress time for those tough fibers to interruption downwards.
Thinly slice the meat against the grain (perpendicular to those long fibers that y'all see). It should be and then tender that information technology practically falls autonomously!
Don't have Lipton soup mix? You can substitute with other fresh herbs or seasoning of your choice. Dry stale minced onion, garlic powder, kosher salt and pepper, or actress fresh or stale thyme, rosemary or parsley would all be great. Our favorite all-purpose seasoning is also a nice option!
Instead of Worcestershire sauce, substitute with soy sauce for that same salty, umami season.

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Source: https://www.theseasonedmom.com/round-steak/