This delicious round steak is dredged in flour, browned for flavor, and slow cooked for the most tender, flavorful entrée. It’s an easy recipe that perfect for hosting, date nights, or any time you need an easy meal for the whole family.
Round steak is one of those humble cuts that shines when cooked low and slow. All you need are simple, flavorful ingredients and the right recipe. This one is affordable, hearty, and delicious. It is a dinner that stretches your dollar without skimping on nourishment.
Because it is a lean cut of meat from the rear leg of the cow, round steak tends to be a slightly tougher cut of meat when prepared improperly.
This recipe has the trick to make that steak cut juicy, tender, and full of savory flavor using whole food ingredients you likely already have in your pantry.
Switch up your weekly routine of roast beef, beef stew, or ground beef dishes with a delicious round steak (and yummy onion gravy).
Pair it with crispy potatoes, a mixed greens salad with kefir ranch dressing or blueberry vinaigrette, a yummy green bean casserole, or a loaf of delicious Einkorn sourdough bread.
Why You’ll Love This Recipe
Easy cooking method – I prefer to use a Dutch oven in my oven, but you could easily use a slow cooker. Either way, slow cooking this recipe is what makes the steak so tender.
Inexpensive – Round steak is an inexpensive cut of beef since it is usually tougher unless cooked properly. This recipe is a good way to get the most out of your money and still get a tender and satisfying meal. You can get a lot of round steak for a low price and easily feed a crowd!
Nutrient rich – Grass-fed beef contains more healthy omega 3 fats and less omega 6 fats as well as conjugated linoleic acid (CLA), which has anti-inflammatory properties and can help improve immunity.
Ingredients
Round steak – Find the best quality of this meat cut that you can. I prefer grass-fed beef from a local farm, but you can easily find this in a local grocery store as well.
Neutral oil – You can use any oil for frying that you prefer – avocado oil, coconut oil, olive oil, or other neutral oil. You can even use a few tablespoons of butter.
Broth (or water) – Cook with beef bone broth to add more beef flavor and take advantage of the health benefits. You can also use chicken broth or homemade bone broth.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Cast iron skillet – I prefer a cast iron, but any skillet will work.
Dutch oven – I like to use a cast iron Dutch oven to slow cook the steak. You could also use a cast iron skillet with a lid or even a crock pot.
How to Make Round Steak
Step 1: In a cast iron skillet, caramelize the onions and mushrooms with butter and salt on low to medium heat. Set aside.
Step 2: Cut round steak into personal size pieces.
Step 3: Pound your round steaks on both sides to help tenderize them.
Step 4: Combine flour and salt in a flat dish, like a glass baking dish. Dredge meat in flour on both sides. I find using either tongs or one hand to dip is easiest (and cleanest).
Step 5: Place round steaks into a hot skillet and fry them one or two minutes on each side. You are just trying to brown them on each side, not cook them through. Place in a Dutch oven.
Step 6: Add caramelized onions and mushrooms, and a tablespoon of flour from the dredging bowl to the skillet to make a gravy from the drippings. Use a spatula to scrape up some of the bits from the bottom of the skillet.
Step 7: Pour gravy and onions over round steak, as well as any fresh herbs (I used a large handful of fresh rosemary from the garden), cover with lid, and place into preheated 350 degree Fahrenheit oven for 2 hours.
Tips
- Make sure to tenderize both sides of the meat.
- Caramelizing onions takes patience. Low and slow is the best way to get the onions to caramelize without burning.
- Getting a good browning on the meat adds flavor and helps lock in the juices. Don’t skip this step.
- Allow to cool completely before storing. Store in an airtight container (I prefer glass) for up to 4 days. Reheat in a cast iron skillet on medium low heat until heated through.
- New to cast iron skillet cooking? Here’s how to season a cast iron skillet and use it for everyday recipes.
Recipe FAQs
Round steak is also called eye of round steak or bottom round steaks.
Round steak is good for slow cooking recipes. Cooking low and slow tenderizes the meat.
Before cooking, tenderize both sides of the steak by pounding them. Make sure to season steaks and sear them on high heat to get a flavorful crust, then cook slowly to tenderize.
Neither is really better than the other. Each cut is lean and budget friendly, but come from different parts of the cow. Round steak is from a cow’s hind leg and is a bit leaner than chuck. The round roast is then cut into three sections: top round, bottom round, and eye round. It might include the round bone or it might be left out. Chuck roast and steaks are cut from the shoulder of the cow.
More Dinner Recipes from the Farmhouse
- Garlic Butter Pork Chops
- Roasted Chicken
- Sourdough Chicken Pot Pie
- Stuffed Bell Peppers
- Smothered Pork Steaks
- Sourdough Oven-Fried Chicken
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Round Steak With Caramelized Onions And Mushrooms
Equipment
Ingredients
- 8 ounces portobello mushrooms, sliced
- 1 onion, sliced
- 3 tablespoons butter
- 1/2 teaspoons salt
- 2 pounds round steak
- 1 cup flour
- 1 1/2 teaspoons salt
- Neutral oil for frying
- 2 cups bone broth, beef broth, or water
- Fresh herbs and black pepper, optional
Instructions
- In a cast iron skillet, caramelize the onions and mushrooms with butter and salt on low to medium heat. Set aside.
- Cut round steak into personal size pieces.
- Combine flour and salt in a flat dish, like a glass baking dish.
- Pound round steaks on both sides to help tenderize them.
- Dredge meat on both sides in flour. I find using either tongs or one hand to dip is easiest (and cleanest).
- Place round steaks into a hot pan and fry them one or two minutes on each side to brown them. Place in a Dutch oven.
- Add caramelized onions and mushrooms, and a tablespoon of flour from the dredging bowl to the skillet to make a gravy from the drippings. Use a spatula to scrape up some of the bits from the bottom of the skillet.
- Pour gravy and onions over round steak, as well as any fresh herbs (I used a large handful of fresh rosemary from the garden), cover with lid, and place into preheated 350 degree Fahrenheit oven for 2 hours.
Notes
- Make sure to tenderize both sides of the meat.
- Caramelizing onions takes patience. Low and slow is the best way to get the onions to caramelize without burning.
- Getting a good browning on the meat adds flavor and helps lock in the juices. Don’t skip this step.
- Allow to cool completely before storing. Store in an airtight container (I prefer glass) for up to 4 days.
- Reheat in a cast iron skillet on medium low heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want sure about the gravy I made as I had used some avocado oil in with the butter and it didn’t want to come together properly so I used beef better than boullion and roux which turned out great.
I also added thick, boneless short ribs and those were delicious as well. I think next time I would cut the onion and mushrooms a bit thicker to keep the form post-braising.
I did make the recipe but it never tells you when to add the beef stock. I ended up adding 80z boiling water and better than bouillon (beef) to make the gravy and poured the onions, mushrooms and gravy over the meat. Then I added 2cups beef broth to the Dutch oven with fresh herbs and pepper. Hopefully it will come out fine…