Mushroom Round Steak

Name: Mushroom Round Steak
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams boneless beef round steak (1/2 inch thick), cut into serving-size pieces; 283 grams can condensed French onion soup, undiluted; 2 Tbsps cornstarch; 118 milliliters all-purpose flour; 59 milliliters ketchup; 227 grams can mushroom stems and pieces, drained; 0 teaspoons pepper; 1 teaspoon salt; 227 grams cup sour cream; 2 Tbsps vegetable oil; 59 milliliters cold water; 1 Tbsp Worcestershire sauce

Mushroom Round Steak is From preparation to the plate, this recipe takes about 8 hours and 25 minutes.

Instructions

In a large resealable plastic bag, combine the flour, salt and pepper.

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Salt And Pepper

All Purpose Flour

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Ziploc Bags

Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil.

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Shake

Beef

Cooking Oil

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Frying Pan

Transfer meat to a 3-qt. slow cooker with a slotted spoon.

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Meat

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Slotted Spoon

Slow Cooker

In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce.

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Worcestershire Sauce

Mushrooms

Ketchup

Water

Soup

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Bowl

Pour over meat. Cover and cook on low for 8 hours or until meat is tender.

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Meat

Remove beef with a slotted spoon; keep warm.

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Beef

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Slotted Spoon

Transfer cooking liquid to a saucepan.

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Sauce Pan

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.

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Corn Starch

Sour Cream

Water

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Frying Pan

Serve over meat.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

907grams

boneless beef round steak (1/2 inch thick), cut into serving-size pieces 283grams

can condensed French onion soup, undiluted 2Tbsps

cornstarch 118milliliters

all-purpose flour 59milliliters

ketchup 227grams

can mushroom stems and pieces, drained 0teaspoons

pepper 1teaspoon

salt 227grams

cup sour cream 2Tbsps

vegetable oil 59milliliters

cold water 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Round Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.