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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

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