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Mushroom Round Steak Recipe

"I think our family would starve it I didn't have a slow cooker-I use it twice a week," laughs Linda Krivanek of Oak Creek, Wisconsin. "This tender beef entree is perfect with mashed potatoes."

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Mushroom Round Steak Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
2 tablespoons vegetable oil
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
3/4 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
1 cup (8 ounces) sour cream

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon.
In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat. Yield: 6 servings.

Nutritional Facts 1 serving (4 ounces) equals 405 calories, 17 g fat (7 g saturated fat), 114 mg cholesterol, 1,127 mg sodium, 20 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Mushroom Round Steak in Quick Cooking March/April 2002, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Mushroom Round Steak

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Reviewed on Jan. 22, 2013 by fishdipper

the meat was very tender and the sour cream on top add go flavor. I used a pack of dry onion soup instead of the can soup and 1 1/2 c water

Reviewed on Dec. 21, 2010 by melodious88

I served this with baked potatoes. My husband piled the meat and gravy on top of his baked potato and LOVED it!

Reviewed on Dec. 02, 2008 by badkitty

This recipe was very good. It was a little harder than alot of slow cooker recipes though. You use alot of dishes-lol! Still very tasty and I would make it again. I think it would also be good with egg noodles and sprinkled with fresh minced parsley.