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Mushroom Round Steak

 Mushroom Round Steak
"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."
6 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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

2 of 2

Mushroom Round Steak (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.