Creamy Steak and Mushrooms

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 Creamy Steak and Mushrooms 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.

Cubed steak for creamy steak and mushrooms

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.

Cooked steak for creamy steak and mushrooms

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.

Onions and mushrooms cooking for Creamy Steak and Mushrooms

Into the same pan, add the chopped onions, garlic, and mushrooms and cook until the onions are soft and translucent.

Add final ingredients for Creamy Steak and Mushrooms

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.

Creamy Steak and Mushrooms
Prep time
Total time
Steak tips in a creamy mushroom sauce served over rice.
Serves: 4 servings
  • 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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Cover, place in oven and cook for 1 hour.
  4. Serve over rice.
Original recipe from “A Standing Invitation”

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  1. says

    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….

    • says

      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 :-)

  2. Ann Cobb says

    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!!

    • says

      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!

  3. says

    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…

    • says

      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.

  4. TJ says

    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! :)

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