Ingredients

The following ingredients have 4 Servings
  • 2 pounds round steak
  • salt & pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms (sliced)
  • 1 onion (diced)
  • 1 tablespoon butter
  • 2 ¼ cups beef broth (low sodium)
  • ½ teaspoon thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch

Instruction

  • 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 1 tablespoon butter. Cook until tender, about 5 minutes.
  • Add steaks back to the pan. Combine remaining ingredients except cornstarch 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.