- 1 Lick Skillet Farm grass-finished top round roast (1 ½ - 2 ½ lbs)
- 3 Tablespoons of healthy fat (we recommend beef tallow or rendered pork)
- 2 medium onions, sliced and separated into rings
- 1 pound of mushrooms, sliced
- 3 cups of beef stock
- 1 ½ Tablespoons of cornstarch plus 3 Tablespoons of cold water
- Sea Salt (to taste)
- Black Pepper (to taste)
Pre-heat the oven to 350 degrees Fahrenheit.
Cut the round steak into thin serving size pieces, tenderize each piece using a meat mallet, and season with salt and pepper.
In a large cast iron skillet (or dutch oven), melt 3 Tablespoons of healthy fat over medium high heat. Brown the beef on both sides, then transfer to a plate.
Once all of the beef has been browned, turn the heat to medium, add in the onions and sauté until tender. Add in the mushrooms and continue to sauté until tender.
Scoot the cooked mushrooms and onions off to the side of the skillet and place the cooked meat into the bottom. Submerge the beef in the au jus and cover with the cooked mushrooms and onions. Add in 3 cups of beef stock.
Cover the skillet and place in the oven. Cook at 350 degrees for one hour, at which point the meat should be somewhat tender. Reduce the heat to 300 degrees and cook for 30 minutes longer or until the beef is fork tender.
To make the gravy: remove all cooked meat, onions, and mushrooms from the skillet. Return the skillet to the stovetop. Bring the au jus to medium heat and once it begins to boil, stir in the cornstarch and cold-water mixture and stir constantly until the au jus has thickened. Season with salt and pepper to taste.
Serve with your favorite gravy-absorbing starch of choice: rice, mashed potatoes or egg noodles. Garnish with a dollop of butter and bon appetit!