Round Steak With Caramelized Onions And Mushrooms

Learn how to make the best round steak that is dredged in flour, browned for flavor, and slow cooked for the most tender, flavorful, delicious entrée.

This recipe all started with a reader. She asked how to make a round steak better, and I got to work. It took experimenting, because round steak doesn’t have the best reputation, and it took some work.

Round steak tends to be a slightly tougher cut of meat, and there are some steps you need to take to make it extra tender. But with a couple of simple tricks, this tougher cut will be juicy, tender, and full of flavor.

It starts with the best quality of meat you can find. We always purchase grass-fed beef from local farms, usually in bulk. It is so much cheaper to purchase a half to whole cow at a time. The whole issue is finding a place to store it. 

Luckily, my sister owns a farm where she raises grass-fed Angus, so we can easily find quality meat. But you don’t need family to find these quality sources. Find and establish a relationship with a local farmer near you.

If you are new to eating more sustainably, you can usually find local farms by searching for grass-fed beef near your town in a search engine. You can also search Facebook or even Craigslist.

Even if there isn’t anything local, grass-fed options at your local grocery store are more prevalent than ever.

Not only are grass-fed animals raised on pasture as they were designed to be, but the meat is actually healthier. It contains more healthy omega 3 fats and less omega 6 fats (which Americans usually consume in disproportional quantities). 

It also contains a beneficial fat called conjugated linoleic acid (CLA), which has anti-inflammatory properties and can help improve immunity.

Overall, grass-fed beef is a much better option and something we feel passionately about serving to our family. My philosophy has always been to feed your family the best possible ingredients with what your budget can afford. 

What is round steak?

It is a lean cut of meat from a cow’s hind leg. The round 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.

How do you tenderize round steak?

Round steak tends to be a tougher cut of meat unless properly tenderized and cooked. This is due to the location and it being a leaner cut.

Tips:

• Make sure to tenderize both sides of the meat.
• 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.
• Caramelizing onions takes patience. Low and slow is the best way to get the onions to caramelize without burning. 
• Cook with bone broth (chicken or beef) to add flavor and take advantage of the health benefits. I usually use chicken broth, because I always have some on hand.
• Getting a good browning on the meat adds flavor and helps lock in the juices. Don’t skip this step.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Cast iron skillet

Dutch oven

Tongs

Flat dish

Measuring cups and spoons

How To Make Round Steak

In a cast iron skillet, sauté 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 your round steaks on both sides to help tenderize them.

Dredge meat in flour. I find using either tongs or one hand to dip is easiest (and cleanest).

Place round steaks into a hot skillet and fry them for a few minutes on each side. You are just trying to brown them on each side, not cook them through. Place in a dutch oven.

Add caramelized onions and mushrooms 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 oven for 2 hours.

What goes well with round steak?

Crispy potatoes

Salad with kefir ranch dressing

Green bean casserole

Einkorn sourdough bread

Roasted veggies

Storing:

Allow to cool completely before storing. Store in an airtight container (I prefer glass) for up to 4 days.

To reheat: 

Reheat in a cast iron skillet on medium low heat until heated through. 

Find more farmhouse recipe favorites:

• Garlic Butter Pork Chops
• Roasted Chicken
• Sourdough Chicken Pot Pie
• Stuffed Bell Peppers
• Sourdough Oven-Fried Chicken

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.

Pin It For Later

Sharing is caring!