Monday, October 07, 2013

Slow Cooker Steak in Golden Mushroom Cream Sauce


My mother has been making cubed steak in cream of mushroom soup gravy in the slow cooker ever since I can remember.  It's pretty much the most-requested "birthday meal" within our family.

For my version, I use two different kinds of mushroom soup and add in some fresh mushrooms.  I've made this with cubed steak, thin slices of eye of round or even thin-cut, boneless pork chops.  I've, also, used this sauce to make meatballs in the slow cooker many times. 

This is the perfect Sunday dinner.  We love serving the meat and gravy over mashed potatoes.  And, a big loaf of homemade bread is a must ... perfect for sopping up the velvety, rich gravy on your plate.

This will serve 4 - 6 people ... depending on how many pieces of steak you use.


Ingredients:

2 pounds (approx.) cubed steak or another cut of thinly-sliced steak (such as eye of round or top sirloin)
Kosher salt
Black pepper
2 tablespoons butter
3/4 cup AP flour
1 can cream of mushroom soup
1 can golden mushroom soup
3 cups whole milk
4 ounces button mushrooms, sliced

Directions:

(If the meat you've purchased isn't already tenderized, you can choose to do this at home using a meat tenderizer.  It isn't required, but it is customary to do so for this recipe.)

Season both sides of each piece of meat with salt and pepper.  Pour the flour into a gallon-size plastic bag.  Season flour liberally with salt and pepper.  Seal and shake to incorporate. 

Melt 1 tablespoon butter in a large, heavy-bottomed skillet set to medium-high heat.  Place half (usually 4 - 5 pieces) of steak into the baggie of flour.  Seal and shake to coat steak.  Shake off excess flour and brown both sides of steak in the skillet.  Transfer to slow cooker.  Add the other 1 tablespoon of butter to the skillet.  Allow to melt, then repeat the browning process with the remaining steak.

Once all steaks are browned, return skillet to stove top and add in both cans of soup.  Whisk to combine, then add in milk.  Whisk to incorporate and bring to a gentle simmer.  Be sure to scrape up any brown bits remaining in the bottom of the pan from browning steaks.  Season with salt and pepper to taste.  Stir in the sliced mushrooms.  Pour sauce into slow cooker to coat steaks.  Be sure some of the gravy gets between each piece of meat and on the bottom of the insert.

Cover and cook on low for 7 - 8 hours.  Serve over mashed potatoes or even cooked rice.

NOTE:  For those who prefer not to use canned soups, I do have a recipe on the blog for Homemade Cream of Mushroom Soup. This can be a great substitute in place of one can of soup.  (You may not need to add in as much milk to the sauce as called for in this recipe.)  And, know that the sauce in this steak recipe would not have the "golden" aspect due to not using the canned golden mushroom soup.




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7 comments :

  1. Eating is really one of my hobby i mean part of my life and cooking is my passion. I also love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate. Thanks for sharing your article with us.

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  2. Made this for dinner tonight and everyone loved it!!!! Thank you!

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  3. Cubed steak is already tenderized. After 8 hours in the crock pot doesn't it just break up into small pieces?

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    1. I (as well as my mother) have used cubed steak for this recipe for years and years ... so I can attest to the fact that it does work wonderfully. :) If you're concerned, you can sub in another type of thin-cut steak. But, cubed steak works great. It becomes super tender and does break apart just a bit, but that's what you want in this recipe.

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  4. as a beginner cook it took me a long time to get this ready for the cook pot but it tasted great!

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  5. I am making this for my second time tonight. Loved it the first time! Added carrots. It's getting cold here so it's perfect. Thank you for posting the recipe...even if it was from 2013.

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    1. Love the carrot addition. And, so happy that you enjoyed the recipe!

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