Mushroom Steak
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6 servings.
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
Ingredients
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper, divided
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1 beef top round steak (2 pounds), cut into 1-1/2-inch strips
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2 cups sliced fresh mushrooms
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1 small onion, cut into thin wedges
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1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
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1/4 cup sherry or beef broth
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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Hot cooked egg noodles
Directions
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1.
In a large resealable container, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
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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 until beef is tender, 7-9 hours. Serve with noodles.
Nutrition Facts
3/4 cup: 265 calories, 6g fat (2g saturated fat), 87mg cholesterol, 612mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
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