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Herbed Mushroom Round Steak – Crock Pot

The aroma still takes me back: Mom’s kitchen on a Sunday afternoon, the low hum of the crock pot a comforting soundtrack to our family gatherings. This wasn’t just food; it was a hug in a bowl. The tender beef, infused with earthy mushrooms and herbs, served over a bed of fluffy egg noodles…it was simple, honest food, and it nourished both body and soul. It’s a dish I still make when I crave that feeling of home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4-6
Dietary Type: Comfort Food

Ingredients

2 lbs beef round steaks (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 one 4-ounce jar 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 peas (optional)

Equipment Needed

Large heavy skillet
4-quart crock pot
Toothpick

Instructions

Begin by trimming any excess fat from the beef steaks. This helps prevent the sauce from becoming too greasy.
If desired, cut the steaks into serving-size pieces for easier serving later.
Heat the cooking oil in a large, heavy skillet over medium-high heat. Once the oil is hot, brown the beef steaks on both sides. This step is crucial for developing a rich, deep flavor in the final dish. Don’t overcrowd the pan; brown the steaks in batches if necessary.
Lightly spray the liner of a 4-quart crock pot with cooking spray. This prevents sticking and makes cleanup easier.
Spear the bay leaf with a toothpick. This ensures you can easily locate and remove it after cooking. Nobody wants to bite into a bay leaf!
In a separate bowl, mix the condensed cream of mushroom soup with the dried oregano, dried thyme, and black pepper. Adjust the amount of pepper to your taste.
In the bottom of the prepared crock pot, layer the onion slices, frozen green peas (if using), and sliced mushrooms. This creates a flavorful base for the beef to rest upon.
Remove the browned beef steaks from the skillet and place them on top of the vegetables in the crock pot.
Now, it’s time to deglaze the skillet. Pour the dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. These browned bits, also known as fond, are packed with flavor.
Add the soup mixture to the skillet with the wine and whisk to blend well. This creates a creamy, flavorful sauce.
Pour the soup mixture over the beef in the crock pot. Ensure the beef is mostly submerged in the sauce.
Place the speared bay leaf into the mixture.
Cover the crock pot and cook on the LOW setting for 8 hours. The long, slow cooking time is essential for tenderizing the beef and allowing the flavors to meld together beautifully. If your crock pot tends to cook hot, consider adding ½ soup can of water to the soup mixture to prevent it from drying out.
After 8 hours, remove the bay leaf and toothpick from the crock pot.
Serve the herbed mushroom round steak over hot cooked egg noodles and sprinkle with chopped parsley.

Expert Tips & Tricks

For a richer flavor, use beef broth instead of white wine to deglaze the pan.
If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the crock pot during the last hour of cooking.
To add a touch of sweetness, stir in a tablespoon of Worcestershire sauce along with the soup mixture.
For a spicier dish, add a pinch of red pepper flakes to the soup mixture.
Browning the meat is important. Don’t skip it. It is key for a richer, deeper flavor.

Serving & Storage Suggestions

Serve the Herbed Mushroom Round Steak hot, over a bed of freshly cooked egg noodles. A side of steamed green beans or a simple salad complements the richness of the dish. A crusty bread is also great for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak and sauce in a saucepan over medium-low heat, or microwave in short intervals, stirring occasionally. You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	820.6 kcal	N/A
Calories from Fat	425 g	52%
Total Fat	47.3 g	72%
Saturated Fat	16.7 g	83%
Cholesterol	186.8 mg	62%
Sodium	623.6 mg	25%
Total Carbohydrate	40.3 g	13%
Dietary Fiber	2.4 g	9%
Sugars	3.7 g	14%
Protein	51.3 g	102%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free cream of mushroom soup and serve over rice or gluten-free pasta.
Dairy-Free: While difficult due to the soup base, you could try a homemade mushroom sauce thickened with coconut cream. Results may vary.
Vegetarian: Substitute the beef steaks with thick slices of portobello mushrooms, browning them in the same way as the beef.
Wine Alternative: If you prefer not to use wine, substitute it with beef broth or mushroom broth.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: Yes, you can use other cuts of beef suitable for slow cooking, such as chuck roast. Adjust the cooking time as needed, ensuring the beef is fork-tender.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or potatoes to the crock pot for a heartier meal.

Q: Can I cook this on high instead of low?
A: While you can cook it on high, the low setting is recommended for optimal tenderness and flavor development. If you cook on high, reduce the cooking time to 4-5 hours and monitor closely.

Q: How do I know when the beef is done?
A: The beef is done when it is fork-tender and easily pulls apart with a fork.

Q: Can I make this ahead of time?
A: Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to 24 hours before cooking. Add the bay leaf just before cooking.

Final Thoughts

This Herbed Mushroom Round Steak is more than just a recipe; it’s an invitation to slow down, savor simple flavors, and create comforting memories. Gather your ingredients, breathe in the enticing aromas as it simmers, and share this heartwarming dish with your loved ones. Whether you’re a seasoned chef or just starting your culinary journey, I encourage you to try this recipe and make it your own. Don’t hesitate to experiment with variations and substitutions to suit your preferences. And most importantly, don’t forget to share your feedback and experiences! This pairs beautifully with a side of roasted asparagus and a glass of dry red wine.

Herbed Mushroom Round Steak- Crock Pot Recipe