Recipe by Birds Eye®
"Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
top sirloin steak
1 (12 ounce) bag
Birds Eye® Recipe Ready Mushroom Blend
balsamic or red wine vinegar
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.
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.
I used London Broil on the grill and did not add the vinegar, subbed water and it came out perfect! Quick and easy!
Used a good balsamic vinegar and family ate it up. A 5 star for me! I did serve family style with green beans and noodles and family was happy with meal. TY.
My husband really enjoyed this. I added some beef base to up the beefy flavor of the sauce.
Used to using fresh vegetables in my cooking and having noticed some reviews where people were unhappy with the texture of the mushrooms I was a little nervous going into this recipe. I used up some venison steaks I had in the freezer and followed the rest as directed. I was pleasantly surprised. My mushrooms were satisfactory to us, as frozen goes, and did not have a weird texture to them - and I'm a picky person when it comes to that. That leaves me to question the freshness of the product others received. If I make this again I think I would leave out the vinegar, just a personal preference. Overall, it was quick, easy and somewhat healthy meal. I served it with a garden salad and cheesy cauliflower.
I think this recipe has all kinds of possibilities. I did use a steak of a little more quality, and I did add just a touch of red wine to the mushroom sauce (it needed a little more moisture, so why not?). This made for a very nice dinner along with a salad and a few diced potatoes. Thanks for the recipe, Birds Eye!
This turned out better than I expected. I used red wine vinegar. I did season the steaks well before cooking & added quite a bit of salt & pepper to the sauce. We did not have any issue with the texture of the mushrooms. I still felt like it needed something, just not sure what. If we make this again, I will probably grill the steaks & possibly add a little "browning & seasoning sauce" to the mushroom mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Smothered Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic Salisbury steak recipe.
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
See how to make super-simple, totally tender cube steaks.