Best The Mushroom Steak Stuff Recipes

Mushroom-Stuffed Flank Steak Roll image

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (about 1-1/2 pounds)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup honey
2 teaspoons ground mustard
1 teaspoon pepper
1/2 teaspoon grated lemon zest, optional
MUSHROOM FILLING:
1 pound sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup butter, cubed
1/2 cup minced fresh parsley
2 tablespoons cornstarch
2 cups beef broth

Steps:

Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Nutrition Facts :

Minute Steak and Mushroom Sauce image

Provided by Redneck Epicurean

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 minute steaks (if you don't see this cut of meat, ask the butcher)
oil, for frying
salt
self-rising flour, for dredging
2 (10 ounce) cans cream of mushroom soup
1 (10 ounce) can milk
1 (4 ounce) can mushrooms or 1/2 lb fresh mushrooms, sliced
1 tablespoon butter

Steps:

Slice mushrooms (if using fresh) and saute in butter until tender.
If using a can, drain well.
Set aside.
In a large skillet, heat oil.
Salt minute steaks and dredge in flour.
Fry until breading is brown.
**Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
This is what makes it GOOOOD!
When the meat is fried, place on paper towels to drain excess oil.
Place in a 2 quart casserole dish and keep warm.
Leave 2 tablespoons of oil in the skillet and remove the rest.
Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
Let soup simmer on med-low heat until throughly heated.
Pour over warm meat and serve.

Crock Pot Stuffed Steak image

Provided by CookingONTheSide

Categories Steak

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs round steaks (1 large piece, I also use bracciole if available, you want a large thin piece of meat that would be )
1 teaspoon salt (to taste)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups prepared stuffing
1 (10 1/2 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can water (use soup can)

Steps:

Pound the salt, garlic powder and black pepper into the steak.
Lay the stuffing on top of the steak and roll up jelly-roll style.
Place toothpicks in steak to hold in place.
Place the steak in the crock pot.
Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
Pour over the steak in the crock pot.
Cook on low for about 6 hours.
Thicken the broth for gravy if you like.
Serve with mashed potatoes, if desired.
Slice the steak into serving pieces.