Mushroom and Beef Skillet Stew - Kraft Recipes Top
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Mushroom and Beef Skillet Stew

 Denise Fanelli
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Make It

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  • Season steak on both sides with salt and pepper. In skillet heat 1 1/2 teaspoons oil over medium heat. Add steak; cook 3 minutes per side or until well browned on both sides. Remove to cutting board and let stand 3 minutes.
  • De-glaze skillet with white wine and simmer to reduce down, stirring frequently. While reducing, heat remaining oil in large heavy skillet. Add mushrooms, bell pepper, zucchini and garlic; cook and stir 3 minutes or until mushrooms begin to release their juices. Stir in tomatoes and cook 5 minutes or until mushrooms are tender.
  • On cutting board slice steak thinly across grain and then in half; stir into vegetable mixture. Add juices from cutting board into the skillet with the reduced wine mixture, add a few ladles of liquid from the other skillet and low boil, stirring until the mixture is thickened. Add reduction to the beef and vegetable skillet, mix thoroughly and serve.

Special Equipment Needed


Great with egg noodles! You don't have to use the white wine or reduce to thicken the sauce. However, it does add a richness to the final product that only takes a few steps and one pan more!

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