Tender Round Steak with Mushrooms and Onions in a Slow-Cooker

Tender round steak with mushrooms and onions in a slow-cooker

If your idea of a perfect steak is a tender cut of juicy, tasty, tender beef, then this slow-cooker recipe will give you perfection. The round steak cooks beautifully; the meat is flavorful and tender. The mushrooms and onions are moist and tasty, and the two infuse the beef perfectly. Typically I prefer steak that is medium rare because of its tenderness and taste, but using a Crock-Pot, you get tender and tasty in a medium-done steak.

Interestingly, I’m not sure of the exact source of the original recipe, but I remember it included canned or jarred mushrooms and canned beef gravy as the liquid. I replaced jarred mushrooms with fresh mushrooms, and beef gravy with beef stock (mixed with cornstarch to make it thicker). The first time I made it, I was a little worried it might not turn out, because I was using fresh ingredients instead of prepared, and because my memory of round steak from childhood dinners was not very positive (sorry Mom).

As I drove home from work, I cursed my Crock-Pot folly and considered other dinner options, worrying that the meat might be tough, the mushrooms disintegrated, or the stock just a runny mess. But it was delicious. I’ve made it a few times since and the meat is always tender and tasty, the mushrooms and onions provide a nice flavorful accompaniment, and the stock forms a light gravy.

I enjoy eliminating prepared foods not only because I am eliminating unnecessary chemicals, but it tastes better too, and is usually much more economical.

• Round Steak - 2 lbs., and about 1 inch thick, cut into “steak” sized pieces
• Mushrooms - 16 oz., sliced, fresh
• Onion - 2 medium, sliced
• Garlic - 3 cloves, minced
• Beef Stock - 2 cups
• Corn Starch - 3 Tblsp.
• Red Wine - 1/2 cup (optional, gives a richer flavor)

1. Spray the pot with oil for easier clan-up.
2. Place onions in the bottom of the pot, then add the beef and mushrooms.
3. Mix the cornstarch with the stock, and then pour over the beef and mushrooms.
4. Cover and cook on low for 8-12 hours.

I honestly don’t remember if I added salt, but certainly you can add salt or pepper to taste.

Tags: beef, crockpot, mushrooms