Ragu Recipe with Steak and Mushrooms

Cozy and delicious, this Ragu Recipe with Steak and Mushrooms is filled with big chunks of steak in a rich tomato sauce filled with mushrooms. Serve over mashed potatoes for a comforting dinner.

PIN IT FOR LATER!

If you are a meat and potatoes lover, make sure to check out my Meat and Potatoes Breakfast Skillet, these Beef Tips and Gravy, or this Cheesy Mini Meatloaf Recipe.

Ragu Recipe with Steak and Mushrooms

We are a total meat and potatoes family.

Which is funny, because several members of the family claim to not be potato people. Until they are served for dinner. Then they are devoured. 🙂

But really, who could turn away a big plate of mashed potatoes topped with this Ragu Recipe with Steak and Mushrooms? Strips of tender steak combined with a rich tomato sauce filled with mushrooms. Add in some crushed red pepper for a bit of heat. This is comfort food on a plate.

How to Make This Ragu Recipe

1. Cut the steak into small, bite-sized pieces.
2. Brown the steak on all sides, working in batches.
3. Cook the mushrooms, then add the garlic and cook.
4. Add the tomatoes, water and crushed red pepper.
5. Simmer the sauce until it is slightly thickened.
6. Add the steak back into the steak, then stir in the balsamic vinegar.
7. Serve.

What Cut Of Beef Should You Use?

Because you aren’t serving the steaks whole, I think the kind of steak you use is not as important as if you were just cooking a steak.

I usually use sirloin steak, which is less expensive than some. The first time I made this recipe, I used a steak that I didn’t label that was in my freezer, and even the mystery steak worked. 🙂

I would probably save the Ribeye steaks for a different recipe, as you probably don’t need a super high quality steak.

If you are wanting to save money, you can definitely cut the amount of steak in half in this recipe, as well, as it is very meat heavy.

What to Serve this Ragu Over

The first time I made this recipe many years ago, I served the ragu over cheesy polenta. But the last few times, at the request of my husband and daughter, we have switched to mashed potatoes, which we all love.

This sauce is not super thick, but you could still serve it over pasta. But I love the potatoes because they soak up the sauce.

More Comfort Food Dinners

Baked Spaghetti
Chicken Fried Steak Fingers
Salisbury Steak Recipe
Braised Country Style Ribs Recipe
Easy Chicken Divan Recipe
Cincinnati Chili
Traditional Meatloaf with Glaze

Tools Used to Make this Ragu Recipe with Steak and Mushrooms

I think the best kind of skillet for this recipe is a cast iron skillet. The beef will caramelize nicely in it, and that brings great flavor to the steak.

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Ragu Recipe with Steak and Mushrooms

5 from 1 vote

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Italian

Print Pin SaveSaved!

Cozy and delicious, this Ragu Recipe with Steak and Mushrooms is filled with big chunks of steak in a rich tomato sauce filled with mushrooms. Serve over mashed potatoes for a comforting dinner.

1x2x3x

Ingredients

• ▢ 2 lbs beef sirloin steaks
• ▢ Salt and pepper
• ▢ 2 tablespoons extra virgin olive oil, divided
• ▢ 8 oz cremini mushrooms, sliced
• ▢ 3 cloves garlic, minced
• ▢ 28- oz can fire roasted tomatoes
• ▢ 1/2 cup water
• ▢ 1 teaspoon crushed red pepper
• ▢ 1 tablespoon balsamic vinegar
• ▢ Parmesan cheese for serving, optional
• ▢ Mashed potatoes for serving, optional

Instructions

• Cut the steaks into thin slices, against the grain. Season generously with salt and pepper.
• Heat 1 tablespoon of the olive oil in a large skillet, over high heat.
• Working in batches, add the steak to the skillet in a single layer and cook until one side is browned, then flip the pieces. Remove to a plate, then repeat with the remaining steak until it is all cooked.
• Add the remaining tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring often, until the mushrooms are browned. Add the garlic and cook an additional 30-60 seconds.
• Stir the tomatoes into the mushrooms, then the water and the crushed red pepper.
• Bring the mixture to a boil, then simmer until the sauce has thickened slightly, about 15 minutes.
• Add the steak to the tomato sauce, then stir in the balsamic vinegar.
• Serve the ragu over mashed potatoes. Top with parmesan cheese, if desired.

Recipe Notes:

Adapted from Every Day with Rachael Ray February 2009

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include optional ingredients.

Nutrition Information

Serving: 1/6 of recipe, Calories: 280kcal (14%), Carbohydrates: 12g (4%), Protein: 34g (68%), Fat: 10g (15%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 4g, Cholesterol: 96mg (32%), Sodium: 443mg (19%), Fiber: 3g (13%), Sugar: 4g (4%)

Keywords: ragu recipe