Round Steak and Mushrooms

By spend with pennies

Ingredients

2 pounds round steak
salt and black pepper (to taste)
1 tablespoon olive oil (more as needed)
8 ounces mushrooms (sliced)
1 yellow onion (sliced)
1 tablespoon butter
2 ¼ cups reduced sodium beef broth
½ teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch

Prep Time20mins
Cook Time150mins
Servings4

Instructions

Preheat oven to 300°F.

Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.

Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Remove from pan and set aside.

Add mushrooms, onions, and butter. Cook until tender, about 5 minutes.

Add steaks back to the pan. Combine broth, thyme, and Worcestershire and pour over steaks. Cover and bake for 2 ½-3 hours or until fork tender.

Remove steaks from the liquid and set aside. Whisk cornstarch and 2 tablespoons water until smooth. Bring cooking liquid to a boil and while whisking, add cornstarch mixture a little bit at a time to reach desired thickness.

Serve over mashed potatoes.