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Mushroom Steak Recipe

Mushroom Steak Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Mushroom Steak

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MY REVIEW
Reviewed May. 4, 2013

"This was delicious and I'd definitely make it again! Check out my review on my blog-heatskitchen.blogspot.com!"

MY REVIEW
Reviewed Aug. 20, 2012

"It was just a little bland. I ended up adding about 1/4 -1/3 cup of sour cream and calling it beef stroganoff."

MY REVIEW
Reviewed Aug. 2, 2012

"This turned out well. I didn't have 7 hours, so after dipping meat in flour mixture, I seared it in the skillet. Nice flavor!"

MY REVIEW
Reviewed Jul. 9, 2012

"This was really easy and we all enjoyed it (even the kids). The steak was super tender after cooking all day."

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Wine Pairings

Full-Bodied Red Wine

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