Creamy Mushroom Round Steak

Round steak is lean and can be tough if you cook it fast, which makes it perfect for low and slow cooking. If you love beef and mushrooms together, try my Slow Cooker Cube Steak & Mushroom Gravy or my Slow Cooker Pot Roast With Onion Mushroom Gravy next. I told you we love mushrooms!

What You’ll Need for Ingredients

Round Steak: Round steak comes from the back leg of the cow. It’s lean and flavourful, but it has a lot of connective tissue, so it needs long, gentle cooking to become tender. Four steaks feed four people. Karlynn’s Tip: Ask for steaks about half an inch to three-quarters of an inch thick. Thinner steaks can fall apart completely, and very thick ones take longer to get tender.

Mushrooms and Onions: A full package of white or cremini mushrooms and two large chopped yellow onions go into the bottom of the slow cooker. They cook down into the base of the gravy and keep the steaks from sitting directly on the hot crock.

Cream of Mushroom Soup and Onion Soup Mix: Two cans of condensed cream of mushroom soup and a packet of dry onion soup mix are what make this so easy. Whisked together with a cup of water, they become a creamy, well-seasoned sauce without any extra work.

Olive Oil: Just a tablespoon, for browning the steaks.

How To Make Creamy Mushroom Round Steak

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

1. Place the sliced mushrooms and chopped onions in the bottom of your slow cooker.
2. Heat the olive oil in a skillet over medium heat and brown the steaks on all sides, then lay them on top of the vegetables.
3. Whisk the cream of mushroom soup, onion soup mix and water together until mostly smooth (a few lumps are fine), then pour it over the steaks.
4. Cover and cook on low for 6 to 8 hours, until the steaks pull apart easily with a fork.
5. Lift out the steaks, whisk the mushrooms, onions and drippings together into a gravy, and spoon it over the beef.

Make It Fast or Make It Slow

In the Instant Pot: Brown the steaks on the Sauté setting, then remove them. Pour the cup of water into the pot and scrape up any browned bits, then add the mushrooms and onions and lay the steaks on top. Spoon the soup and onion soup mix over the steaks and don’t stir, because thick condensed soup on the bottom of the pot can trigger the burn warning. Cook on high pressure for 30 minutes and let the pressure release naturally for 15 minutes. Stir everything together into a gravy before serving.

In the Oven: Layer everything the same way in a Dutch oven, cover it with the lid, and bake at 325°F for 2 to 2½ hours, until the steaks are fork-tender.

What to Serve with Mushroom Round Steak

This gravy was made for potatoes. Serve it over Slow Cooker Mashed Potatoes or my Instant Pot Mashed Potatoes, egg noodles or rice, with a green vegetable on the side.

Storage Instructions

Refrigerator: Store leftover steak and gravy together in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened.

Freezer: Freeze the steak and gravy together for up to 3 months, following USDA food safety guidelines. Thaw overnight in the fridge and reheat until hot all the way through.

More Delicious Slow Cooker Beef Recipes

If you love beef dinners that cook themselves, try one of these next:

• My Slow Cooker Shredded Beef and Gravy is one of our most popular recipes of all time.
• This Slow Cooker Cube Steak & Mushroom Gravy is another cheap and cheerful steak dinner.
• My Slow Cooker Pot Roast With Onion Mushroom Gravy is perfect for Sunday dinner.

That’s all, folks! An inexpensive cut of beef, a few pantry staples and a slow cooker are all you need for a dinner that tastes like you fussed all day.

If you make this recipe, leave a comment below and let me know how it went! Did you serve it over mashed potatoes or noodles? I always love hearing about your kitchen adventures.

Happy Cooking!

Karlynn