This Slow Cooked Steak Diane Casserole is a rich, comforting dish that’s perfect for a cozy dinner. It features tender steak bites, mushrooms, and a creamy Diane sauce made with Dijon mustard, Worcestershire sauce, and a splash of brandy. The slow cooking process ensures the steak is tender and flavorful, making this a no-fuss, delicious meal.
Ingredients:
- Beef steak: 2 lbs (about 900g), cut into bite-sized pieces (sirloin or tenderloin works well)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons, for searing
- Onion: 1 large, finely sliced
- Garlic: 2 cloves, minced
- Mushrooms: 8 oz (about 225g), sliced
- Beef broth: 1 cup
- Dijon mustard: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Brandy or cognac: ¼ cup (optional, can substitute with additional broth if preferred)
- Heavy cream: ½ cup (to be added at the end)
- Fresh parsley: chopped, for garnish
Step 1: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper, then add them to the hot skillet. Sear the steak for about 2-3 minutes per side, just until browned. You don’t need to cook the steak through at this point—just get a nice sear. Once browned, remove the steak pieces from the skillet and transfer them to the slow cooker.
Step 2: Sauté the Onions and Mushrooms
In the same skillet, add the sliced onions and cook for 3-4 minutes until softened and translucent. Add the minced garlicand sliced mushrooms, and sauté for another 3-4 minutes until the mushrooms have softened and released their moisture.
Step 3: Deglaze the Pan
Pour the brandy or cognac (if using) into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off for 1-2 minutes. If you prefer not to use alcohol, substitute with an additional ¼ cup of beef broth.
Step 4: Transfer to the Slow Cooker
Transfer the sautéed onions, mushrooms, and any remaining liquid from the skillet into the slow cooker with the seared steak. Add the beef broth, Dijon mustard, and Worcestershire sauce to the slow cooker. Stir to combine all the ingredients.
Step 5: Slow Cook the Casserole
Cover the slow cooker and cook the Steak Diane Casserole on low for 6-8 hours, or on high for 3-4 hours, until the steak is tender and the flavors have melded together.
Step 6: Add the Cream
About 15-20 minutes before serving, stir in the heavy cream to add richness and creaminess to the sauce. Let the casserole continue to cook uncovered on low heat to allow the sauce to thicken slightly.
Step 7: Serve and Garnish
Once the cream has been incorporated and the sauce has thickened to your liking, turn off the slow cooker. Serve the Slow Cooked Steak Diane Casserole hot, garnished with freshly chopped parsley for a fresh finish. Pair it with mashed potatoes, rice, or egg noodles for a complete meal.
Cooking Notes:
- Steak Choice: Sirloin or tenderloin are great options for this recipe, but you can also use other cuts like chuck or stew beef for a more budget-friendly option.
- Brandy Substitute: If you prefer to omit the brandy or cognac, simply use extra beef broth. The brandy adds a subtle richness to the sauce, but it’s still delicious without it.
- Vegetable Variations: You can add carrots or peas toward the end of cooking for extra color and texture.
Variations:
1. Mushroom-Free Diane Casserole:
If you’re not a fan of mushrooms, you can omit them entirely and replace them with extra onions or another vegetable of your choice.
2. Spicy Steak Diane:
Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a spicy kick.
3. Cheesy Steak Diane:
Stir in ½ cup of grated Parmesan cheese at the end of cooking for a cheesy, rich twist on this classic casserole.
Frequently Asked Questions (FAQs):
Q: Can I make this recipe without a slow cooker?
Yes! You can make this dish on the stovetop or in the oven. If using the stovetop, simmer the casserole over low heat for about 1½ to 2 hours, stirring occasionally, until the beef is tender. If using the oven, bake it at 325°F for 2 hours in a covered oven-safe dish.
Q: Can I freeze this casserole?
Yes! Allow the casserole to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Q: How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
This Quick and Simple Slow Cooked Steak Diane Casserole is a comforting and flavorful dish that’s perfect for any occasion. The tender beef, creamy sauce, and rich flavors from the mustard, Worcestershire sauce, and brandy come together beautifully in this easy-to-make casserole. Serve it over mashed potatoes, rice, or pasta, and enjoy a delicious meal that requires minimal effort but delivers maximum taste