Submitted by Mel Shenton
Mushroom Steak
Serving: 4
Ingredients
- 2 big rump steaks cut into 4 smaller steaks
- 1 can of cream of mushroom soup
- 1 1/2 cups of beef stock
- 1 brown onion cut into 8 pieces
- And half a tin of champion mushrooms
- 3 heaped teaspoons of instant gravy powder
- 3 crushed cloves of garlic
Instructions
- Place everything, except gravy powder into the slow cooker, give a gentle stir through.
- Cook on high for 4 hours.
- In the last 1/2 hour, remove lid and add 3 heaped teaspoons of instant gravy powder and stir through gently. Leave lid off.
- Once the 1/2 hour is up, serve with your choice of sides.
- We served with potato bake.
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this meal was amazing… thickened with cornlfour and milk instead of gravy,
Mushroom steak for dinner. Was on for a little bit longer as i put it on before i went out but it was delish! Steak fell apart. I added fresh mushroom instead of tin.
I’m just wondering if it would be beef stock or the beef stock cubes? Thank you in advance
The stock is liquid so make your cubes up to the that volume, I’d use 2 cubes
Tried this tonight. Only thing missing was the mushrooms. We loved it! 5yo who hates eating steak type meat licked the plate, seriously she did!
cooked this tonight and it was delicious! I used fresh button mushrooms instead of tinned. Another favourite to add to my list ?
This was yummy and so easy to make. The steak was beautiful and tender. I used whole fresh portabella mushrooms instead of tinned and served with broccoli bake and a salad. Definitely a keeper.
What a lovely 5 star review – thanks Jan! 🙂