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Braised steak in cream of mushroom recipe

Braised steak in cream of mushroom recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak

Deliciously tender braising steak cooked slowly with onions and mushrooms in a rich sauce made using Heinz Cream of Mushroom Soup. I wanted to create a dish similar to the retro classic 'steak diane' that was quick to prepare but the results delivered a taste like you were slaving away for hours. The soup was a no fuss solution.


Kent, England, UK

20 people made this

IngredientsServes: 2

  • glug vegetable or olive oil
  • 2 large onions, thickly sliced
  • 2 braising steaks
  • 4 tablespoons dry sherry or brandy (optional)
  • 1/2 teaspoon Dijon mustard
  • freshly ground pepper to taste
  • pinch sea salt
  • 1 tin Heinz Cream of Mushroom Soup
  • 6 large mushrooms, thickly sliced

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Pre-heat the oven to 150 C / Gas 2.
  2. In a heavy based casserole dish (cast iron is ideal) heat a little oil. Add the onions and fry for 5 minutes, charring the edges a little. Add the steaks and quickly brown on both sides. Add the sherry or brandy and carefully flambe (or cook away the alcohol for 5 minutes). Turn heat to low.
  3. Add the mustard and seasoning. Stir well to mix in. Add the soup and mix well.
  4. Cover with a tight fitting lid and place in the oven. It will take approx 90 minutes to 2 hours to cook gently. Check from time to time to ensure liquid has not evaporated too much. If it reduces too much add a little water. (You want the soup to reduce to a sauce achieving the same thickish consistency as a peppercorn or hollandaise sauce)
  5. Thirty minutes before serving, add the mushrooms to the dish, stir and place back in the oven.
  6. Nice served with either fries and a green vegetable or alternatively with rice or flat noodles.

Substitution

If not using sherry/brandy, substitute with a little stock and white wine or water.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)


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Braised Steak and Onions Recipe

There’s a very good reason why old-school traditional recipes get passed down through the generations, and it’s because they are tried and tested, fair dinkum, plate-licking absolute gems. Braised steak and onions is definitely one of those recipes.

Tender, melt in your mouth pieces of steak positively drenched with the best onion gravy ever, mixed with mushrooms and all spooned on top of creamy mashed potatoes and fresh green vegetables. Sheer perfection for a cold winter’s night!

The best cuts of steak for this meal are the cheapest – go for blade, round or rump steak, or even big cuts of casserole steak work well too.

Cook Time: 2 hours, 15 minutes

  • 2/3 cup plain flour
  • 1kg blade or casserole steak
  • 2 tablespoons olive oil
  • 3 brown onions, thinly sliced
  • 400mls beef stock
  • 250gms mushrooms, thickly sliced
  • Mashed potatoes, zucchini and beans, to serve
  1. 1. Combine 1/2 cup flour, and salt and pepper on a plate. Lightly coat each piece of steak in seasoned flour.
  2. 2. Heat oil in a non-stick frying pan over medium-high heat. Cook steak, in batches, for 3 minutes each side or until browned. Transfer to an ovenproof dish.
  3. 3. Preheat oven to 180°C. Add onions and mushrooms to the frying pan. Cook, stirring, for 4 minutes or until tender. Sprinkle remaining 2 tablespoons of flour over onions. Stir until well combined.
  4. 4. Slowly add beef stock, stirring constantly. Bring mixture to the boil. Pour mixture over beef. Cover and bake for 2 hours or until steak is tender. Serve with creamy mashed potatoes, zucchini and green beans.

Note:
If you prefer to slow cook this meal instead, follow all instructions and set your slow cooker on Low for 6 hours or High for 3. The sauce may be thinner, but you can thicken it with a tablespoon of cornflour mixed with half a cup of water stirred through half an hour before serving.


Ratings & Reviews

Best Swiss Steak ever

This is without a doubt the best way to fix Swiss steak. The Golden Mushroom soup adds the perfect flavor. I will always fix my Swiss steak this way.

Swiss Steak with Mushroom Sauce

Amazing meal. Served it with creamy mashed potatoes and roasted asparagus. Will make again.

Swiss Steak with Mushroom Sauce

My husband loved it. Very hearty meal.

Swiss Steak with Mushroom Sauce

We make this recipe once a month. It is terrific with a salad and bread sticks. It makes a nice weeknight supper.

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  • 1 tablespoon extra-virgin olive oil
  • ½ cup sliced red onion
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound cremini (baby bella) mushrooms, quartered
  • ¾ cup mushroom broth or reduced-sodium beef broth
  • ½ cup red wine
  • 1 tablespoon butter

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, 3 to 5 minutes. Add thyme, flour, salt and pepper and stir to coat. Cook, stirring, for 1 minute more. Add mushrooms, broth and wine and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring, until the sauce has thickened and the mushrooms are cooked through, 12 to 15 minutes more. Remove from heat and stir in butter.

Make Ahead Tip: Cover and refrigerate for up to 3 days reheat before serving.


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Mention TV dinners and most people immediately think of Salisbury steak. The majority of folks can’t tell you what it actually is, though, and write it off as mystery meat, which is a shame because done right it’s an American classic. This version of the beef patties braised in a mushroom sauce is a far cry from the frozen meat pucks you’ll find in grocery stores, and restores the dish to its former glory.

This recipe was featured as part of our DIY TV Dinners story, as well as our Hamburger Through Time feature.

For more, we recommend our country fried steak.

Tips for Beef and Ground Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

Instructions

  1. 1 Heat the oven to 350°F and arrange the rack in the middle. Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well. Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
  2. 2 Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. When it foams, add 4 patties and brown, about 3 to 4 minutes per side. Transfer patties to a 13-by-9-inch baking dish. Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
  3. 3 Return the pan to medium heat and melt remaining 4 tablespoons butter. Add mushrooms and shallots and season with salt and freshly ground black pepper. Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
  4. 4 Sprinkle flour over mixture and stir until fully incorporated. Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
  5. 5 Add remaining 1 tablespoon Worcestershire sauce. Taste and add salt and freshly ground black pepper as needed. Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.

Beverage pairing: Hogue Genesis Cabernet Sauvignon, Washington state. This meaty dish needs a wine with a little fruit to round it out. The juicy black cherry flavors in this Cabernet fill that function, while its good structure and tannins balance the softness of the dish.


Swiss Delight Braised Steak

This Swiss Delight Braised Steak is the perfect dinner for two recipe when you really want to treat your significant other. Show off your amazing cooking skills with this this delicious steak dinner recipe. Plus, this is a great dinner recipe for a romantic evening or just when you want to treat your significant other because they had a hard week. While this recipe does take a little bit more time and effort, it really makes a great date night recipe when you're not feeling like going out, but want to dine fancy!

Recipe Course Main Course

Ingredients

  • 1 1 / 2 pound beef round steak, 3/4" thick
  • 1 1 / 2 teaspoon salt
  • 1 / 4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 cup sliced mushrooms
  • 1 3 / 4 cup beef broth, divided
  • 1 can golden mushroom soup (10 oz.)

If you want a savory AND sweet dinner recipe these short ribs are all you need! Succulent and Sweet Short Ribs

Recipe

Preheat oven to 350 degrees F.

Heat olive oil in a large skillet.

Sauté mushrooms until tender and lightly browned. Add ½ cup of the broth to the pan to deglaze any bits off the bottom.

Add mushroom soup and stir until mixed well.

Add meat to the skillet pan and remaining broth.

Bake, covered for 2 hours. Serve with mashed potatoes and a vegetable .

There's never too many ways you can make steak. Try this to-die-for steak skillet recipe and fall in love with how delicious steak can be! Smothered Steak Skillet Dinner

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I would not consider this a recipe for two. It is too much red meat for only two people! That would be 3/4 of a pound each!

Wow, this recipe looks amazing! I'm getting hungry just by looking at it!

This is the "Swiss" steak recipe I have been looking for. No tomato in it. We made this in the family years ago. Flour, salt and pepper were pounded into the meat before browning it. And the gravy did not include canned soup. The comments with alternatives are very helpful in refreshing my memory to prepare this delicious dish. I have steak in fridge awaiting its call to duty. I expect it to earn five stars.

Beef has never really been my thing but this recipe sounds so delicious and the mushrooms definitely have me wanting to give it a try. Although, if you were to sear the steak in a cast iron skillet first and then saute the mushrooms in the same pan with butter and garlic afterward, the mushrooms can pick up the flavor of the beef and then, it can be baked and served with your choice of sides. I think wild rice would compliment it really well.

This Swiss Delight Braised Steak is SUPER YUMMMMY!! I left out the can of mushroom soup (because I do not like using tinned soup as sauce) and made a home made mushroom sauce instead but that was the only change to the recipe. Oh except I cooked it a little slower because needed to be at an appointment. It is delicious, comforting food and perfect for the whole family.

This slow braised beef dish is one of the reasons why I love my big cast iron skillet! Since you can take it from the stovetop right into a hot oven, it is so versatile! This recipe tastes just like the version my mother made as a child, and the wonderful aroma of it bubbling away in the oven really brings me back home.

I can't get over how easy this Swiss Delight Braised Steak is to make. I love steak and mushrooms, and this just takes it to the next level with the addition of the mushroom soup. The steak comes out so tender and juicy, and the sauce is great. You really can't go wrong with this Swiss Steak recipe.

swiss steak is so delicious

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Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Preheat oven to 400 degrees

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: mushrooms

Only half the flour is used in this recipe


Mushroom Marsala Sauce

Still one of my most favourite ways to eat mushrooms is in a sauce. The incredible flavour they bring is difficult to beat.

You can dress up very simple dishes like these Ground Meat Patties or Chicken into something utterly delicious by serving them with a flavour packed mushroom sauce.

The inspiration for this mushroom marsala sauce comes from one of the most popular recipes on our site Chicken Marsala.

As much as people love tender and juicy chicken in that recipe, what undoubtedly makes it a firm favourite is the mushroom sauce flavoured with Italian fortified Marsala wine.

The ingredients that enhance and compliment the sauce are onion, garlic, rosemary, parsley and a touch of heavy cream for that luscious velvety texture.