Step-by-Step Guide to Prepare Quick Baked Steaks in Mushroom Gravy

Baked Steaks in Mushroom Gravy. Melt butter in a skillet over medium heat; add steaks and brown on both sides. Pour soup mixture over steaks; cover with aluminum foil. Pour beef broth over beef and onion.

Heat the butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the Worcestershire sauce and season with salt and pepper to taste.

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, baked steaks in mushroom gravy. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Melt butter in a skillet over medium heat; add steaks and brown on both sides. Pour soup mixture over steaks; cover with aluminum foil. Pour beef broth over beef and onion.

To begin with this recipe, we have to first prepare a few ingredients. You can cook baked steaks in mushroom gravy using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Baked Steaks in Mushroom Gravy:

  1. {Prepare 6 of cubed steaks (or thin beef steaks tenderized with meat hammer).
  2. {Take 1-2 cups of Flour for dusting, or as needed.
  3. {Get of Vegetable or Canola Oil for frying (have at least 1/2 cup).
  4. {Take 1 pack of fresh mushrooms, sliced.
  5. {Get 1/2 cup of all-purpose flour for the gravy.
  6. {Prepare to taste of Salt & pepper.
  7. {Get 4-6 cups of water.

Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired. Place the pieces of round steak evenly around the pan. Cut onion into slices and place them evenly on top of the meat.

Steps to make Baked Steaks in Mushroom Gravy:

  1. Pour out some white or wheat flour in a dish and flour each cubed steak..
  2. In a large frying pan, add enough oil to fill up to about 1/4 inch (6-7 mm). Heat oil and fry steaks until brown on one side….
  3. Then flip and brown on the other side..
  4. Remove steaks from oil (do not discard oil!) and place in an oven-safe dish or crock pot/slow cooker. If you'll be cooking them on the stove top, set aside on a plate for now..
  5. Drain most of the oil from the frying pan into a separate cup or bowl, but leave enough to saute mushrooms. Saute mushrooms for a few minutes until they are softened..
  6. Transfer mushrooms from frying pan into the oven dish or crock pot (set aside with steaks if cooking on stove top).
  7. Pour in enough of the oil left over from cooking so you have about 1/8 inch (3 mm).
  8. Add 5-6 Tbsp white flour to pan, along with a few sprinkles of salt and pepper..
  9. Whisk in and cook on medium until it starts to slightly brown..
  10. Add 4 cups water and bring to a full boil. It should start to thicken a little but it'll still be runny. My mom ended up adding another 1-2 cups after that for a total of 5-6 cups. Let simmer for around 5-10 minutes..
  11. Pour the gravy into the slow-cooker/crock pot or your oven dish. If using the stove-top, just add the steaks and mushrooms back into the gravy..
  12. FOR CROCK-POT/SLOW COOKER: Cover with lid and cook on high for 2-3 hours..
  13. FOR OVEN: Preheat to 350°F/180°C. Cover oven dish with lid (or foil) and bake for about 2 hours (could be a little more or less,so check for tenderness periodically!).
  14. FOR STOVE TOP: Simmer on low until steaks are tender. Keep an eye on it after an hour or so, to make sure that not too much of the water evaporates and that they don't get tough..
  15. We cooked it in a slow cooker for about 3 hours, and this is what it looks like! Taste the gravy and add more salt and pepper if needed..
  16. This dish never goes without serving with mashed potatoes! Pour some mushroom gravy over both the potatoes and the steak, serve and enjoy!.

Pour the rest of the mushroom soup mix on top of the round steak and onions. Sirloin Steak with Rich Mushroom Gravy Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. —Healthy Cooking Test Kitchen Brown steak in the olive oil then remove from the pan. Add the flour and any additional oil to pan to make a roux, stir for a minute. Add water, onion soup, and bouillon stirring until combined.

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