There’s something about a slow-cooked beef dinner that makes a home feel warmer. This Round Steak with Caramelized Onions and Mushrooms is one of those dishes that fills the kitchen with the kind of savory, cozy smell that has everyone wandering in asking, “When’s dinner?”
I’ve made this recipe on quiet weekends when I want something satisfying without standing over the stove for hours. It’s affordable, it’s hearty, and the gravy practically begs to be mopped up with bread or spooned over creamy mashed potatoes.
Why This Recipe Is a Staple in My Kitchen
Round steak is one of those humble cuts that surprises people when you cook it the right way. It’s lean and inexpensive, which makes it perfect for family meals, but it does need some love to get tender. A good sear, some slow cooking, and a bed of caramelized onions and mushrooms turn it into a dish that feels like a special occasion dinner without the stress.
The first time I made this, it was after picking up a big pack of round steak on sale. I wasn’t expecting much, but after a couple of hours in the Dutch oven, the meat turned fork-tender, and the onions melted into the kind of gravy that could make anything taste good.
Ingredients That Make It Work
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Round steak – Tenderized and seared to build flavor. Grass-fed if you can find it, but any good cut works.
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Neutral oil or butter – For browning the meat and vegetables.
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Onions – Slowly caramelized for sweetness and depth.
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Mushrooms – They soak up the flavor of the pan juices beautifully.
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Flour – For dredging and making the gravy rich.
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Beef broth or bone broth – Adds body and brings everything together.
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Salt and pepper – A good seasoning base.
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Fresh herbs – Rosemary or thyme gives the dish a lovely aroma.
I love recipes like this because nothing on the list is complicated. Everything works hard to create layers of flavor.
How I Make It Step by Step
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Caramelize the onions and mushrooms
In a cast iron skillet, I let the onions and mushrooms cook low and slow with a bit of butter and salt. I stir occasionally until they’re soft and golden. This is where the flavor starts. -
Tenderize the steak
I cut the round steak into personal-sized pieces and pound both sides with a meat tenderizer. This step makes all the difference in how soft the final dish turns out. -
Dredge and sear
I dredge each piece of steak lightly in seasoned flour and sear it quickly in a hot skillet with oil. The goal here isn’t to cook it through but to get that beautiful brown crust. -
Make the gravy
After removing the steak, I add a bit of the leftover flour from dredging into the skillet with the onion-mushroom mixture. I scrape up all the browned bits stuck to the bottom of the pan. Then I pour in the broth and let it thicken into a rich, savory gravy. -
Slow cook
I nestle the steaks back into the Dutch oven, pour the gravy over them, toss in a handful of rosemary, cover, and let everything cook slowly in the oven at 350°F for about two hours. By the end, the steak is tender enough to cut with a fork.
My Personal Tips for Best Results
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Patience with the onions. Don’t rush the caramelizing — it’s what gives the gravy its sweetness.
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Sear hot and fast. A good sear adds flavor that slow cooking can’t replace.
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Don’t skip tenderizing. It turns a tough cut into something soft and flavorful.
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Use real broth. Bone broth adds depth that water just can’t match.
I usually serve this with mashed potatoes, buttered egg noodles, or a thick slice of sourdough bread. It’s the kind of dinner that feels like it took all day — even though it mostly cooks itself in the oven.
How I Like to Serve It
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Mashed potatoes – To catch every drop of the onion-mushroom gravy.
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Buttered noodles – Simple but so good.
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Green bean casserole – Adds a bit of color and freshness to the plate.
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A crusty loaf of sourdough – Perfect for soaking up the sauce.
If I’m hosting, I plate it up in the Dutch oven itself. It looks rustic and cozy right in the middle of the table.
Storing and Reheating
This dish keeps beautifully. I let everything cool and then store it in a glass container in the fridge for up to four days. To reheat, I warm it gently in a skillet over medium-low heat. The gravy actually gets better after sitting overnight — all those flavors have time to settle in.
Frequently Asked Questions
Is round steak the same as eye of round?
Yes, they’re often used interchangeably. It’s a lean cut that benefits from slow cooking.
Can I make this in a slow cooker?
Yes. Brown the meat first, then transfer everything to the slow cooker and let it go on low for 6–8 hours.
What if I don’t have a Dutch oven?
You can use a regular oven-safe pan with a lid or a crock pot. Even a heavy casserole dish works in a pinch.
Can I freeze it?
Absolutely. Once it’s fully cooled, store in freezer-safe containers. It reheats best slowly on the stove.
Round Steak With Caramelized Onions And Mushrooms
Tender round steak is gently braised with sweet caramelized onions, earthy mushrooms, and a rich gravy — creating a hearty, classic comfort dish that melts in your mouth.
Ingredients
- 2 pounds round steak
- 8 ounces portobello mushrooms, sliced
- 1 onion, thinly sliced
- 3 tablespoons butter
- ½ teaspoon salt
- 1 cup flour
- 1½ teaspoons salt (for dredging)
- neutral oil, for frying
- 2 cups bone broth or beef broth (or water)
- fresh herbs and black pepper, for garnish (optional)
Instructions
- Melt the butter in a cast iron skillet over low to medium heat. Add the onions and mushrooms, sprinkle with salt, and cook slowly until soft and deeply caramelized. Transfer to a bowl and set aside.
- Cut the round steak into individual portions. Lightly pound both sides to help tenderize the meat. In a shallow dish, combine the flour with the salt. Dredge each piece of steak in the flour, coating both sides evenly.
- Heat a thin layer of neutral oil in the skillet over medium-high heat. Sear the steaks for 1–2 minutes per side, just until golden brown. Transfer the browned pieces to a Dutch oven.
- Add a tablespoon of the seasoned flour to the same skillet along with the drippings, scraping up the browned bits to create a flavorful base. Pour in the broth and stir well, forming a smooth gravy.
- Return the caramelized onions and mushrooms to the gravy, stir to combine, and pour the mixture over the seared steaks in the Dutch oven. Add fresh herbs if desired, cover, and transfer to a 350°F oven. Cook for about 2 hours, or until the meat is tender.
- Serve the steaks topped with the onion-mushroom gravy and a sprinkle of fresh herbs and black pepper for extra flavor.
Notes
- Caramelizing onions low and slow is key to unlocking their sweetness — don’t rush this step.
- Browning the steak before braising locks in flavor and juices.
- This dish reheats beautifully; store leftovers in an airtight container for up to 4 days.
- Warm in a skillet over medium-low heat for best texture when reheating.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 369Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 114mgSodium 847mgCarbohydrates 15gFiber 1gSugar 1gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Round Steak with Caramelized Onions and Mushrooms is the kind of meal that reminds me why slow cooking will always have a place in my kitchen. It turns an affordable cut of beef into something rich and comforting — the kind of dinner that makes everyone linger at the table a little longer.
If you want a meal that’s hearty, budget-friendly, and full of flavor, this one belongs in your regular rotation.
