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
Mushroom Steak
Mushroom Steak
Prep Time
20 min
Cook Time
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
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
