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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
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    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

  • 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.
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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Reviews

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Average Rating:
  • melangell
    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.

  • marilynm
    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!

  • smstillinger
    Jul 9, 2012

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