I really liked this Smothered Steak. One of my foodie resolutions was to cook with fresh mushrooms. They aren’t my favorite food, but I’ve been trying to learn to like them. They were good in this dish and easy to cook with.
This recipe makes enough that, depending on your family size, you can probably eat dinner the night you make it and still put some in the freezer for later. I froze the whole recipe. The gravy was so smooth and nice when I first made it, but it separated a bit in the freezing/reheating process. It still tasted great though.
Here’s what you’ll need:
- 2 lbs. ground sirloin
- 1 cup plain bread crumbs
- salt and pepper
- 8 oz package of sliced, fresh mushrooms
- large onion, sliced
- 2 envelopes brown gravy mix
- 2 cups water
Combine the meat, bread crumbs, salt and pepper. Shape into ½ ” thick patties.
In a skillet, brown the patties on both sides. Cook them until done. Or, if you are going to freeze the dish and are in a hurry, like I was the day I made these, just brown them. They can finish cooking in the oven when you’re ready for them.
Remove the meat from the skillet. Add the mushrooms and onions to the skillet and saute about 10 minutes. Whisk the gravy and water together and add to the skillet, cooking until thickened, which should take just a couple minutes.
If eating that night, return the meat to the skillet with the gravy and let it heat for a couple minutes.
If freezing, put the meat in a casserole dish or foil pan. Pour the gravy over the top. Cool it a bit and then seal tightly with foil. Label with the instructions “Thaw in fridge. Bake at 350° for 1 hour or until done”
My mouth is watering. So simple, I’ll be making this soon, very soon. Thank you.
Katie's Southern Kitchen says
Found you via SITS. This recipe sounds delicious. I can’t wait to try it!
Nina T. says
Looks absolutely yummy!!! I LOVE anything with mushrooms, but it definitely is an aquired taste! I like to use either the white button mushrooms or crimini’s (baby bella) they stand up very well and don’t get “funky” lol
Thanks for the recipe! Can’t wait to try it!
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