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Braised Beef with Onion Mushroom Gravy

by Judith Hannemann

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Braised Beef with Onion Mushroom Gravy
Braised Beef with Onion Mushroom Gravy

Simple and delicious.  A quick way to pot roast.

Eye of round was on sale at my store last week.  Catch was, you had to buy a whole eye of round.  But who can pass up Angus beef no less, at $1.99 per pound?  I sure can’t.

Anyway, I cut off a nice hunk for a roast and froze that, then cut off some thicker steak portions.  I was then left with a “mini roast,” which I froze just like that because I couldn’t decide what I wanted to do with it.

I decided to use that mini roast I’d frozen in this.  I cut it into thinner steaks, so mine didn’t require that much pounding down to thin it out.  All I did really was tenderize it.  You don’t have to bother with this if you buy cube steaks to make this.

Also took advantage of the amount of mushrooms I had on hand thanks to another sale, and of course, my fresh herbs!!

This is a quick way to pot roast.  On the table in 30 minutes as opposed to 2+ hours.  


Braised Beef with Onion Mushroom Gravy

  • 2 lbs eye round steaks or round cube steaks
  • 1 large onion, sliced
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 1/4 tsp dried thyme -or- 4 sprigs fresh thyme
  • 1 1/2 cups rich beef stock*
  • 2 tbs brown sugar
  • 2 tbs olive oil
  • 2 tbs butter
  • 2 tbs cream
  • Seasoned flour:
  • 1/2 cup flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

If using eye round steaks, pound with the diamond-shaped side of a meat mallet on both sides to tenderize.  Pound to a thickness of between 1/8 to 1/4 – inch.  If using cube steak, this step may be eliminated.

Mix all ingredients for seasoned flour and place on a large plate.

Heat a large saute pan or skillet over medium-high heat.  Add olive oil.

Dredge meat in seasoned flour mixture and add to pan.  Do not overcrowd the pan; brown in shifts if necessary. (if you brown in shifts, you may need to add more olive oil for each batch browned).  Remove browned meat and set aside.

Reduce heat to medium.  Add butter to melt.  Add the onions, mushrooms, thyme and garlic.  Saute for about 5 minutes.

Add stock to pan, scraping up all the browned bits on the bottom of the pan.  Add the brown sugar and stir to dissolve. Add meat back to pan, bring to boil.  Reduce heat to low. Cover and simmer for 20-30 minutes, or until meat is fork tender.

Remove meat from pan and keep warm.  Add cream; stir to combine.  Increase heat to medium and reduce sauce by 1/4. If you wish to eliminate the reduction step, gravy may be thickened with a bit of seasoned flour mixed with water (about 1 tablespoon seasoned flour in 1/4 cup water).

Add meat back to pan and spoon gravy over meat.  Heat through.  

Serves 4.

*I used 1 1/2 cups water and 1 Knorr concentrated stock (the jellied stuff) tub.

Braised Beef with Onion Mushroom Gravy
Braised Beef with Onion Mushroom Gravy

Braised Beef with Onion Mushroom Gravy
Braised Beef with Onion Mushroom Gravy





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