Braised steak in cream of mushroom

    2 hours 10 min

    Deliciously tender braising steak cooked slowly with onions and mushrooms in a rich sauce made using Heinz Cream of Mushroom Soup. So simple to make and economical for relaxed entertaining. I wanted to create a dish similar to the retro classic 'steak diane' that was quick to prepare but the results delivered a taste like you were slaving away for hours. The soup was a no fuss solution.

    Samantha's Supper

    Kent, England, UK
    23 people made this

    Serves: 2 

    • glug vegetable or olive oil
    • 2 large onions, thickly sliced
    • 2 braising steaks
    • 4 tablespoons dry sherry or brandy (optional)
    • 1/2 teaspoon Dijon mustard
    • freshly ground pepper to taste
    • pinch sea salt
    • 1 tin Heinz Cream of Mushroom Soup
    • 6 large mushrooms, thickly sliced

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Pre-heat the oven to 150 C / Gas 2.
    2. In a heavy based casserole dish (cast iron is ideal) heat a little oil. Add the onions and fry for 5 minutes, charring the edges a little. Add the steaks and quickly brown on both sides. Add the sherry or brandy and carefully flambe (or cook away the alcohol for 5 minutes). Turn heat to low.
    3. Add the mustard and seasoning. Stir well to mix in. Add the soup and mix well.
    4. Cover with a tight fitting lid and place in the oven. It will take approx 90 minutes to 2 hours to cook gently. Check from time to time to ensure liquid has not evaporated too much. If it reduces too much add a little water. (You want the soup to reduce to a sauce achieving the same thickish consistency as a peppercorn or hollandaise sauce)
    5. Thirty minutes before serving, add the mushrooms to the dish, stir and place back in the oven.
    6. Nice served with either fries and a green vegetable or alternatively with rice or flat noodles.


    If not using sherry/brandy, substitute with a little stock and white wine or water.

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     -  08 Aug 2011