Round Steak and Mushrooms

Experience the sumptuous marriage of Wagyu bottom round steak and savory mushrooms in this delightful recipe. Wagyu beef's exceptional marbling and luxurious tenderness combine effortlessly with the earthy notes of sautéed mushrooms to create a culinary masterpiece. This dish promises a harmonious blend of textures and flavors, elevating your dining experience to new heights. Join us on a gastronomic journey that celebrates the finest qualities of Wagyu beef and the rich, umami goodness of mushrooms.

PREP TIME: 20minutes minutes

COOK TIME: 2hours hours 30minutes minutes

TOTAL TIME: 2hours hours 50minutes minutes

SERVINGS: 4 servings

This round steak & mushrooms recipe combines steak with mushroom & onion gravy, perfect for a family dinner!

Ingredients

• 2 pounds Back Creek Wagyu Bottom 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

Instructions

• Preheat oven to 300°F.

• 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 or baked sweet potatoes.