Herbed Mushroom Round Steak- Crock Pot

Submitted by Caroline Cooks

"Let the crock pot do the work for a wonderful entree.The long cooking time tenderizes this cut of beef. From BHG, Crockery CookBook, with my changes. Note: If your crock pot cooks hot, please add 1/2 soup can of water into the soup mixture."

 

• Ready In: 8hrs 10mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 lbs beef steaks, round (3/4 inch thick) or 2 lbs top sirloin steaks (3/4 inch thick)
• 1 tablespoon cooking oil
• 1 medium bay leaf
• 1 medium onion, in 1/2 inch slices
• 2 cups sliced fresh mushrooms or (4 ounce) jars mushrooms
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon dried thyme, crushed
• fresh ground black pepper, to taste
• 3 cups hot cooked egg noodles
• 3 tablespoons parsley, chopped
• 1⁄2 cup frozen green pea (optional)

directions

1. Trim fat from meat.
2. Cut into serving sizes, if needed.
3. In a large heavy skillet, brown beef on both sides in hot oil.
4. Lightly spray the liner of a 4-quart crocker pot with cooking spray. ,.
5. Spear one bay leaf with a toothpick (to be able to find and remove after cooking.
6. Mix soup with spices and pepper.
7. Meanwhile, place onion slices, green peas and mushrooms.in bottom of crock pot.
8. Remove beef from skillet and place in crock pot on top of veggies.
9. De-glaze pan with white wine,scrapping up meat bits.
10. Add soup mixture to skillet and whisk to blend well; pour over meat in crock pot.
11. Place speared bay leaf into mixture.
12. Cover; cook on LOW setting for 8 hours.
13. REMOVE bay leaf and toothpick.
14. Serve over cooked noodles and sprinkle with parsley.

Reviews

[Chef Cameo]

This was great. I added a deep red wine for a different flavor and it was outstanding. I also added some instant mashed potatoes to thicken the gravy. It's an old trick I learned somewhere. Crockpot on high made it wonderfully tender. I used 3lbs of round steak because that's what I had so I added two cans of soup so we had plenty of gravy. It makes a lot. Served over rice for just a nice change. I think you could add a container of sour cream and get a great stroganoff flavor from this too.

 

[DuChick]

What a winner, Caroline! We devoured this tonight and I was hoping for some lunch leftovers for tomorrow. :( I skipped a few steps, but still had incredible results. First, I broiled the steaks to brown them (no oil), and added the white wine directly to the Healthy Request soup. Cooked on high for 4 hours for perfect fork-tender meat. I also skipped the peas and parsley. One step I shouldn't have skipped is #13. My son said, "What's this leaf doing in my meat?" We'll be enjoying this again and again. Thanks Caroline!

 

[Paula H.]

This turned out great! I didn't add peas since I don't like them. I also added a 2nd can of soup, the steak pack I had was about 2.5 lbs. This is a rather simple recipe, not too much work, all came together easily. I served it over riced cauliflower. We had hoped for leftovers...but it was so good we polished off almost the whole thing! Thanks for the recipe. I am always looking for crock pot beef recipes for winter, this is a keeper.