Slow Cooker Steak and Mushroom Soup (Round Steak Recipe)
Sneak Preview: This slow cooker soup turns round steak and fresh mushrooms into a rich, savory broth finished with sour cream for stroganoff-style flavor. A hands-off way to make tender steak soup from an inexpensive cut.
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Round steak isn’t always the first cut people reach for, but a slow cooker can transform it into something surprisingly tender. This soup is one of my favorite ways to turn an inexpensive cut into a rich mushroom broth with stroganoff-style flavor.
This recipe uses fresh mushrooms and sour cream—not canned cream-of-mushroom soup. If you already have cooked steak instead of raw round steak, try my leftover steak soup instead.
Ingredients & Substitutions
• BACON: Adds richness to the broth; turkey bacon or pre-cooked crumbles work if needed.
• ROUND STEAK: Best choice for slow cooking; chuck steak, cube steak, or sirloin also work well. Leftover roast beef works for a quicker stovetop version.
• ONION: Fresh yellow or white onions work best; frozen chopped onions are a convenient substitute.
• MUSHROOMS: Fresh white button mushrooms recommended; canned mushrooms acceptable in a pinch.
• WATER + BEEF BOUILLON: Substitute canned or boxed beef broth if available.
• KITCHEN BOUQUET: Adds color and depth; Worcestershire sauce works as an alternative.
• SOY SAUCE: Enhances savory flavor; reduce slightly if using salty broth.
• BAY LEAF: Optional but adds subtle background flavor.
• SOUR CREAM OR GREEK YOGURT: Stir in at the end for stroganoff-style richness; avoid boiling after adding.
• FLOUR (OPTIONAL): Thickens the broth slightly; omit for a lighter soup.
Slow Cooker Steak and Mushroom Soup (Round Steak Recipe)
Ingredients
- 2 slices thin-sliced bacon
- 1 pound (454 g) round steak, cut into 1-inch cubes
- 1 cup (150 g) chopped onions
- 8 ounces (227 g) fresh mushrooms, sliced
- 5 cups (1183 g) water
- 1 tablespoon beef bouillon concentrate
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- 1 bay leaf
- Freshly ground black pepper
- 1 cup (280 g) plain Greek yogurt or sour cream
- 1 tablespoon unbleached all-purpose flour optional if you want a thicker broth
Instructions
- Fry 2 slices thin-sliced bacon. Remove from pan, crumble, and place in crockpot.
- Saute 1 pound (454 g) round steak, cut into 1-inch cubes, in remaining bacon grease over high heat until browned. Do this in small batches so the skillet doesn't cool down. Leftover roast beef works for a quicker stovetop version.
- Saute 1 cup (150 g) chopped onions and 8 ounces (227 g) fresh mushrooms, sliced in a medium skillet. Add to the slow cooker.
- Add 5 cups (1183 g) water, 1 tablespoon beef bouillon concentrate, 1 tablespoon Kitchen Bouquet, 1 teaspoon soy sauce, 1 bay leaf, and Freshly ground black pepper to the slow cooker and stir.
- Cook on LOW for 8-10 hours. Ensure the soup is no longer boiling before moving to the next step.
- Remove about 1 cup broth from the soup and whisk 1 cup (280 g) plain Greek yogurt or sour cream into it until smooth. (If you like your broth thicker, add 1 tablespoon unbleached all-purpose flour to the cream and stir until there are no more lumps.) Add to the slow cooker and stir until slightly thickened if you added flour. Do not let the soup boil after you put the yogurt or sour cream into the soup.
- Remove bay leaf before serving.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Why is round steak good for slow cooker soup?
- Round steak benefits from slow, moist cooking to become tender.
- Can I make this on the stove?
- Yes, simmer the meat and liquid for 1–2 hours until tender.
- Can I make this ahead?
- Absolutely! It stores well in the refrigerator for 4–5 days.
- Can I freeze this soup?
- Freezing may cause sour cream or yogurt to separate. If you must freeze, plan to stir in fresh sour cream or yogurt after reheating.
Final Thoughts
We’re a soup-eating family, so I have plenty of favorites to choose from. If you already have cooked steak in the refrigerator, try my leftover steak soup with a stroganoff twist. And if you’re working with leftover roast instead, don’t miss this Beef and Vegetable Soup Without Tomatoes.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
Mmmmm, this looks so creamy and tasty. And how simple! I absolutely love slow cooker recipes because the meat just becomes fall off the bone tender!
Another delicious recipe!
Thanks Rach. You’re the best!
Paula, is it necessary to cook the onions and mushrooms in this recipe? Or can I just put them into the crock pot to cook?
Hi Marci,
I like my onions very well cooked so it’s a must for me. If you don’t care, you could probably get by just putting them in the crock pot. The mushrooms would be just fine.
I’m with Emily…. What is kitchen bouquet? B/c this recipe sounds like my fam would love it!!
Amber, it is a dark brown seasoning sauce. You can read about here. http://en.wikipedia.org/wiki/Kitchen_Bouquet
I use it to add deeper and fuller flavor and color.
I made this last night and the greek yogurt curdled when it hit the full soup, even though I whisked it well before putting it in. Now it looks like there’s cottage cheese sitting at the bottom of my bowl. How do I fix this next time?
Danielle, Oh dear, that would not look appetizing. I didn’t have that problem but here is what I suggest. First, be sure soup is not boiling. Then pour a tiny bit of the hot soup broth into the yogurt and whisk well. Then add a little more broth and continue whisking. Repeat until yogurt is very thin and hot, then add to soup. Don’t cook soup after you have added the yogurt.
Another option would be to serve soup without it and the add a dollop of Greek yogurt on top and let people stir it in as they eat. Doubt if you can pull that off with kids. 🙂
Oh wow, this looks great! I’m always looking for a new delicious slow-cooker dish, thanks for sharing 🙂
It’s in my crock pot right now and it smells so good! I didn’t read the directions closely and I didn’t saute my onions first. Oh well, I’m sure it will be delicious!
What is kitchen bouquet? Thanks!
Hi Emily,
It’s a umami-type seasoning that also adds brown color. It gives the broth additional color and flavor.
Love this recipe. I just pulled out my crockpot the other day, so I’m adding this to the list of to-make list!
I found the best recipe for Hamburger buns made in a bread machine. They are so good and easy, I can’t imagine buying buns again.
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
scant 1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
Directions:
1
Place all ingredients in pan of bread machine according to manufacturer’s directions.
2
Select dough setting.
3
When cycle is complete, turn out onto floured surface.
4
Cut dough in half and roll each half out to a 1″ thick circle.
5
Cut each half into six 3 1/2″ rounds with inverted glass as a cutter.
6
Place on greased baking sheet far apart and brush with melted butter.
7
Cover and let rise until doubled, about one hour.
8
Bake at 350° for 10 to 15 minutes Watch as ovens vary
Lori, This sounds like something I need to try. Thanks for sharing.
My family loves stroganoff, so this looks like just the ticket to try as soon as the weather changes. I bought round steak recently for chicken fried steak and gave myself a blister trying to tenderize it. Slow cooking round steak would be easier on my hands for sure!
What excellent timing – I got mushrooms in my produce box last night and I was wondering how I was going to use up all that round steak in my freezer before the next steer arrives. And I’m going to Beth Moore all day Saturday – perfect to put this on and have dinner ready for the boys when I get home! Thanks for great timing Paula.
Yummy! What could be better than steak and mushrooms?! Sorry to hear you’re working so much, but hopefully you can decompress with comfort food like this around!
A nice and hearty dinner to come home too after a 12 HOUR DAY! Hopefully your schedule lightens up very soon for you.
This sounds so delicious, perfect for a cold day
Paula, my family all kind of sighs when I make soup because they think it’s not really a dinner more of lunch thing but I can see this soup being a real hit since they are all big beef eaters (unlike myself). And if you find a better freezer organization solution please share, I have the same problem 🙂
Fall is in the air here in New Hampshire and my craving for soup always increases when the weather turns cool like this. Your soup looks absolutely delicious and the steak and mushrooms will definitely be a “husband pleaser”. I just pinned this soup to make very soon. I can see this being a regular meal in our home going forward. Thanks so much for sharing your recipe! Have a happy Thursday!
Yummy Paula! I am forever picking up round steaks and sirloin steaks on sale so this will be a great recipe to have on board! I bet it would also be delicious with a other veggies! Thanks, Chris
ps – I know how the 12 hours days are – it doesn’t leave you much room for anything other than sleep and working (well maybe a little eating too!)
Now that school is back in session it’s definitely time to pull out the slow cooker. I can just imagine coming home to this soup- it would be heavenly. 🙂
I have been peddling the 12 hour days too. This looks perfect. Add in some rice and perfection.
Rice is great suggestion.