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Mushroom Steak

 Mushroom Steak
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
6 ServingsPrep: 20 min. Cook: 7 hours


  • 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


  • 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,

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Mushroom Steak (continued)

Nutritional Facts: 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.