Mushroom Steak

Total Time Prep: 20 min. Cook: 7 hours
Yield 6 servings
Test Kitchen Approved
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

  • 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 container, 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 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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC