13 Reviews

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

Comfort food at it's best and easy to make too. The only thing i added was a dash of worcestershire sauce

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lindaversluis October 18, 2015

This is simple and easy to prepare with excellent results. I did cut the meat up into large chunks rather than leave it as a steak. I also only had beef bouillon, but it was still quite flavorful. (I did brown the meat quite a lot to get the maximum flavor.) I had to leave it in the oven quite a long time (at a lower heat) and the gravy evaporated a lot, but what was left was wonderful. I'm sure the beef stock would have made it even better. Maybe a splash of Worcestershire or other flavor enhancer would have been good too. This is a keeper!

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Cook In Southwest September 19, 2015

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
Mushroom-smothered Swiss Steak