Mushroom Smothered Steak

Mushroom Smothered Steak

Birds Eye(R) 0

"Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic sauce."

Ingredients 30 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season steak, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook steak, turning once, until desired doneness.* Remove steak and thinly slice.
  2. In same skillet cook Recipe Ready Mushroom Blend, stirring occasionally, 6 minutes or until tender. Sprinkle with flour and continue cooking, stirring occasionally, until flour and mushrooms are starting to brown. Season with additional salt and black pepper. Stir in vinegar and butter and cook, stirring frequently, 2 minutes or until butter is melted. Serve mushroom mixture over steak.
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  • *Cook steak to an internal temperature of 145 degrees F as measured with a food thermometer; let rest 3 minutes.
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Reviews 11

  1. 13 Ratings


Wonderful! Changed the sauce by starting with frying fresh sliced mushrooms, frying it with a chopped onion, added the flour and balsamic, also added half a can of cream of mushroom concentrated soup. Served it on mashed potatoes.

Cindy Capps Lepp

I used London Broil on the grill and did not add the vinegar, subbed water and it came out perfect! Quick and easy!


Boy, I hated to give this such a low rating because I had high hopes for this product. I love the ease of using the pre-sliced mushrooms, but, we did not care for the texture at all. The mushrooms had a "rubbery" texture in my opinion. Neither my husband or I cared for the flavor either. I used balsamic vinegar and the flavor just didn't work for us. It needed something else in my opinion. If I had added some beef broth and a little red wine I think we would have liked it so much better. We scraped the mushroom mixture off the steak and unfortunately ended up throwing it out. If the texture of a frozen mushroom doesn't bother you - I say give it a try, but, probably add a liquid of some sort to dilute the vinegar taste.