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Italian-Style Mushroom And Beef Skillet Stew


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  • 1 pound flank steak
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound small white mushrooms
  • 1 large yellow or red bell pepper cut 1" squares
  • 1 medium zucchini halved lengthwise, and sliced 1/2" thick
  • 2 garlic cloves thinly sliced
  • 1 can diced tomatoes with Italian seasonings - (14 1/2 oz)


Servings 4


Step 1

Season steak on both sides with salt and pepper. In a large heavy skillet, heat 1 1/2 teaspoons of the oil over medium heat. Add steak; sauté just until well browned on both sides but no more than medium-rare inside, about 3 minutes per side. Remove to cutting board; let stand for 3 minutes.

Meanwhile, heat remaining 1 1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini and garlic; cook and stir until mushrooms begin to release their juices, about 3 minutes; stir in tomatoes and cook, stirring occasionally, until mushrooms are just tender, about 5 minutes.

Slice steak thinly on the diagonal and cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately.

This recipe yields 4 servings.

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