18-Year Traditional balsamic ·
Dairy Free ·
Gluten Free ·
Grilling Rub ·
Meat and Poultry ·
Tuscan Herb olive oil ·
Round Steak with Mushrooms
Round Steak with Mushrooms
Meat and Poultry
Ingredients
- 2 pounds round steak
- Kosher salt and freshly ground black pepper
- 1 -2 tablespoons Fustini's Grilling rub
- 1 tablespoon Fustini's Tuscan Herb olive oil, plus more as needed
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 1/4 cups beef broth
- 1/2 teaspoon fresh thyme
- 2 tablespoons Fustini's 18 Year balsamic
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
- Preheat oven to 300 degrees F. Using a textured side of a meat mallet, pound meat to 1/2" thickness. Season steak with salt, pepper, and grilling rub.
- Heat 1 tablespoon of olive oil in a heating Dutch oven. Brown steaks on each side. Remove from pan and set aside.
- Add the remaining olive oil to the same pan and add mushrooms and onions. Cook until tender, about 5 minutes. Add the broth, thyme, balsamic, and W0rcestershire sauce. Stir to combine and add steaks back into the pan submerging them into the liquid. Cover and bake 2 1/2 - 3 hours until fork tender.
- Remove steaks from the liquid and set aside. In a small bowl, whisk together cornstarch and water until smooth. Bring the cooking liquid to a boil and while whisking, add the cornstarch mixture a little at a time until it reaches desired thickness. Serve steak with sauce.
Leave a comment