Mushroom Steak Recipe

Mushroom Steak Recipe photo by Taste of Home

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Usually, I’d make this dish in the oven. But when I knew I wouldn’t have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! —Sandy Pettinger, Lincoln, Nebraska

This recipe is:

Diabetic Friendly

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Mushroom Steak Recipe

Prep: 20 min. Cook: 7 hours

Yield: 6 Servings

20 420 440

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 beef top round steak (2 pounds), cut into 1-1/2-inch strips
2 cups sliced fresh mushrooms
1 small onion, cut into thin wedges
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup sherry or beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Hot cooked egg noodles

Directions

In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles. Yield: 6 servings.

Nutritional Facts 3/4 cup (calculated without noodles) equals 265 calories, 6 g fat (2 g saturated fat), 87 mg cholesterol, 612 mg sodium, 12 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Originally published as Mushroom Steak in Simple & Delicious August/September 2012, p16