Top Round Steak and Mushrooms

Ingredients

• 2 lbs of Top Round Steak

• Salt & Pepper

• 2 Tbsp Olive Oil

• 8 oz. Mushrooms, sliced

• 1 Onion, diced

• 1 Tbsp Butter

• 2 ¼ Cups Beef Broth (low sodium)

• ½ tsp Thyme Leaves

• 1 Tbsp Worcestershire Sauce

• 2 Tbsp Cornstarch

Directions

1. Preheat oven to 300 F.

2. Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.

3. 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.

4. Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.

5. 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.

6. 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.

7. Serve over mashed potatoes.

 Notes:

·   Check the beef at 2 to 2 1/2 hours. If it is not tender, it needs

MORE time.

·   Be sure to tenderize the meat before browning.