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Mushroom Round Steak

Total Time

Prep: 25 min. Cook: 8 hours


6 servings

Updated: Oct. 12, 2022
"I think our family would starve it I didn't have a slow cooker-I use it twice a week," laughs Linda Krivanek of Oak Creek, Wisconsin. "This tender beef entree is perfect with mashed potatoes."


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
  • 2 tablespoons vegetable oil
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 cup sour cream


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon.
  2. In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.
  3. Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.

Nutrition Facts

4 ounce-weight: 405 calories, 17g fat (7g saturated fat), 114mg cholesterol, 1127mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 38g protein.

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