Steak With Creamy Mushroom Sauce

Steak with Creamy Mushroom Sauce is a classic and luxurious dish that combines the rich, robust flavors of perfectly cooked steak with a smooth, savory mushroom sauce. The steak, often a choice cut like ribeye, sirloin, or filet mignon, is seasoned generously with salt and pepper and sometimes a blend of aromatic herbs like thyme or rosemary. It’s cooked to the desired level of doneness, ranging from rare to well-done, usually seared in a hot skillet or grilled to achieve a beautifully caramelized crust on the outside while remaining tender and juicy inside.

The creamy mushroom sauce is a symphony of flavors and textures. It typically starts with a selection of mushrooms, like button, cremini, or a mix of wild mushrooms, sautéed until golden brown. These earthy morsels are cooked with finely chopped shallots or onions and minced garlic, infusing the sauce with a depth of flavor. A splash of white wine or brandy is often added, lending a subtle acidity that brightens the sauce. The liquid is reduced, concentrating the flavors, before heavy cream is stirred in, creating a luxuriously smooth and rich sauce. Fresh herbs, such as parsley or chives, are added for a burst of color and freshness.

The dish is assembled by placing the cooked steak on a plate, often rested for a few minutes to ensure juiciness, and generously spooning the warm, creamy mushroom sauce over the top. The sauce partially soaks into the steak, mingling with its juices. The dish is sometimes garnished with additional herbs or a sprinkle of freshly grated Parmesan cheese for an extra layer of flavor.

Steak with Creamy Mushroom Sauce is a beloved dish for its combination of textures and flavors – the succulent, meaty steak complemented by the creamy, umami-rich sauce. It’s a staple in many steakhouses and a favorite for home cooks looking to create a restaurant-quality meal. The dish pairs wonderfully with sides like roasted vegetables, a crisp green salad, or a creamy potato dish, and is often enjoyed with a glass of red wine that complements the richness of the steak and the earthiness of the mushrooms.


6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley


Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

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