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Yummy! I've made this recipe several times. Great for mushroom lovers. I follow this recipe very closely. Use crimini mushrooms--love their flavor; use a bit more beef stock (about 1 1/2 C.) and some garlic powder or finely chopped garlic. Also add some sliced carrots once in awhile. (Depending on how thin you slice the carrots--don't put them in right away or they will overcook). It makes such a nice gravy for noodles or mashed potatoes. Thanks PanNan!

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LoveThatDish! March 04, 2010

Really simple and quite yummy. I didn't have beef stock so used beef bouillon instead and then decided it did not have enough flavour so added 2 tbsp onion soup mix to correct it. That helped. Next time I will experiment with adding different spices. This would be great finished up in the crock pot too. Served over creamy mashed potatoes - yum. Thx PanNan.

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mums the word May 14, 2008

YUM! I did this over frozen hamburger patties to have a homemade dinner and loved the sauce before it ever went on the meat. I'm with the others saying to use more seasoning, though. I used 2 boullion cubes with 1 1/2 cups water.

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jerison January 04, 2010

Just what we were looking for - a recipe for smothered steak without a can of cream of something in it! Thank you for posting - it is in the oven now and smells delish!!

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RacyKnees August 26, 2009

Absolutely wonderful! The only problem I had was that an hour and a half was a bit too long for it to cook, I think it would have been fine with about an hour and fifteen minutes. Instead of using the beef stock, I subbed one can of beef broth and 2 tbs. corn starch. I also added minced garlic, Herbs de Providence, and Oregano, and skipped the salt. I will definitely make this again!

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manninam January 29, 2007

This was great and so simple to make. I did end up adding about 1 1/2 cups beef broth as the sauce was really thick. Served with homemade mashed potatoes and green beans. Will make this again!

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Mia Bella August 23, 2005

Such a wonderful dinner!!! I did make it with 2 cups beef broth to 1 cup milk and 1/2 cup flour, and upped the spices. But that was just personal preferance. DH LOVES gravy, so wanted to make more! I baked it longer at 325, and it came out PERFECT for us!!! Thank you so much! :) I'll be making this again! :)

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Wildflour August 14, 2005

We dont get the cut 'round' steak here so I used what I thought would be the closest which was blade steak, it turned out very tender and the sauce was delicious, this served a family of 7 and was enjoyed by all. Thanks for sharing. :)

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Evie* October 07, 2004

This is exactly the way I make smothered steak. It's wonderful. It makes a rich gravy. The only thing I do different is to add 1 tsp (or more) of Kitchen Bouquet. This makes a rich brown gravy.

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Julie in TX September 29, 2004

Absolutely delicious! I made this one in a cast iron skillet w/a lid. Worked great! I did use canned mushies, but, next time will get some fresh ones. The round was sooo tender and the sauce is TDF! Thanks for sharing this nifty little recipe, Nan ... I'll definitely make it again! Laudee

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Laudee August 19, 2004
Mushroom-smothered Swiss Steak