I have quite a few recipes that are my go-to’s for days when I’m either 1) too tired to cook, or 2) I just can’t come up with anything more exciting. Most of them are one-pot meals that require a little prep and have a long cooking time. I like that. It gives me time to do other things like set a pretty table or make a beautiful salad while the main dish tends to itself.
This is one of those old favorite standby recipes. It’s simple, satisfying, hearty food that is always enjoyed in our home. BeeBop really likes it. I mean, come on… it’s steak, mushrooms, and rice. That’s first cousins to meat and potatoes, right? Just kiddin’ sweetie.
Start by cutting the steak into 1/2″ cubes. Make sure it’s nice and dry, blotting with paper towels to remove moisture if needed. Sprinkle all over with seasoned salt. I always use Jane’s Crazy Mixed-Up Salt, but any one that you like is fine.
Heat the oil over medium heat in a heavy bottomed dutch oven. Add the steak and cook, stirring frequently, until browned. Remove the steak to a paper towel lined plate and set it aside for now.
Into the same pan, add the chopped onions, garlic, and mushrooms and cook until the onions are soft and translucent.
Return the beef to the pan, add the mushroom soup, water, parsley, and salt and pepper to taste.
Cover the pan, place in oven and cook for 1 hour.
Serve over rice.
Steak tips in a creamy mushroom sauce served over rice.
Ingredients
- 1 ½ lbs. sirloin steak, cut in ½” cubes
- 1 tsp. (or more) seasoned salt (recommended: Jane’s Crazy Mixed-Up Salt)
- 1 ½ tblsp. oil
- 2 large onions, chopped
- 2-3 cloves garlic, minced
- 4 oz. mushrooms, sliced
- 1 can cream of mushroom soup
- 1 soup can water
- 3 tblsp. chopped fresh parsley
- Salt and pepper, to taste
- Cooked rice
Instructions
- Preheat the oven to 350 degrees.
- Sprinkle the steak liberally with seasoned salt. Cook beef in oil until brown. Remove to paper towel lined plate to drain. Add chopped onions, garlic, and mushrooms to the pan and cook until onions are soft and translucent. Return the beef to the pan, add the mushroom soup, water, parsley, and salt and pepper to taste.
- Cover, place in oven and cook for 1 hour.
- Serve over rice.
Notes
Original recipe from “A Standing Invitation”
Similar recipes you might enjoy from around the internet:
- Steak Tips with Peppered Mushroom Gravy from Cooking Light
- Steak Tips with Mushroom Sauce from La Mia Cucina
- Beef Tenderloin Tips with Bleu Cheese Sauce from What’s Cookin, Chicago?
What I was up to:
- One year ago: Bacon and Cheese Frittata
- Two years ago: Georgia BLT
- Three years ago: Chicken Cacciatore
{ 20 comments… read them below or add one }
Oooh, this is total comfort food for me!!
For us, too, Deborah! And so good for the upcoming fall and winter months.
I agree – this is perfect for a Sunday supper. Totally a comfort food meal!
So homey, so good…and so YOU. Heck I would love the mushroom and onion mix even without the beef; this is sort of the perfect one dish meal.
Funny you say that, Barb. Sometimes I do push the beef to the side and enjoy just the onions and mushrooms with the rice.
I just love your dishes…..I am your newest follower because any woman that has these dishes has to be a good cook…LOL I have been collecting Johnson Brothers Historic America for years….
Mona
Hi Mona. I’m so glad you’re following. I love those dishes, too, although they aren’t Johnson Brothers. Just some off-brand I picked up for a steal on eBay :-)
Serve it with egg noodles, and it becomes Southern Stroganoff!!
I am so glad I found you while on Twitter this morning. It must have been a re tweet from someone.
This is very much comfort food for me as it brings me right back to my childhood. I grew up in Minnesota, and family that grew up in Iowa. My Dad’s side ended up in Savannah, GA for many years so I also grew up with Southern Cooking. A midwestern w southern taste.
I think I have my menu planned out for the winter. My boyfriend is a lucky man. :)
What a great time of the year to have found you.
Have you written a book? If not, you should….
I’ll have to do a little google search.
Can’t wait to share some of your recipes with my Mom.
Happy Sunday!!
Ann
Hi Ann. So glad you found your way here and hope you enjoy my recipes. To answer your question, no I haven’t written a book. People ask me about it all the time, though, so maybe I should start thinking about it!
It looks comforting and delicious.
That looks delicious Lana!!!! And – re: the book – Lana – you need to write one!!! I know I’d buy a copy as I’m sure everyone here would!
yum! – I know what is gonna be on our plates this weekend (we’re back to only eating meat on weekends, veggies weekdays) and this is too good to pass on… although your butter BBQ chicken might be too, you are killing us with goodness over here…
Meat on weekends only? I could do it, but BeeBop…don’t think so :-)
Thanks for a wonderful mushroom dish, I can’t wait to use this on my next lazy night at home :) Which will probably be tonight haha
-Shannon
Oh this is so for me! One pot meal? Easy? Comforting? Love cream and mushrooms over meat and this looks absolutely delicious! Bookmarked!
Have you ever tried this in a crockpot (leaving the rice out)? Just wondered how long to cook it in one, if so?
Hi Kendi. No, I haven’t made this in the crockpot but it should be easy to do. Depending on your slow cooker, it would probably take 4 hours or so on high setting or 6-8 on a lower setting.
I saw this the day you originally posted and went to the store and bought stew meat (bigger than average cuts), onions and no mushrooms – kids dont really like mushrooms :(
I think Im going to flour the meat before browning, then put in the onions and make a rue versus the soup mix (yes I know it more like steak w/onions in gravy but THANK YOU for the thought!! Now Im serving mine with mashed potatoes (maybe rice for one son lol), veggies and rolls! I CAN’T WAIT FOR DINNER! :)
I really hope you and your family enjoyed it, TJ. It’s one of our favorites.