Maw Maw's Country-Style Steak |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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Putting this one aside for when real meat-and-potatoes buddies roll on through... in cold weather. I like having a few slow cooker recipes up my sleeve & this one fills the bill nicely. Use tough cuts of meat & tenderize yourself or have your butcher tenderize them (they can do it fast - I prefer their method). Serve with mashed taters, collards & buttery fresh dinner rolls & dinner's done! Adapted from Beverly Mills and Alicia Ross' Desperation Dinners via (of all places) the Miami Herald. Ingredients:
2 lbs steak (tough cuts that are tenderized please) |
2 onions (for 2 cup sliced rings) |
1 teaspoon ground pepper |
10 3/4 ounces cream of mushroom soup |
1 (1/4 ounce) packet reduced-sodium brown gravy mix |
Directions:
1. Cut any large pieces of steak into roughly 4-inch-wide pieces after tenderizing vigorously (or get your butcher to tenderize). Place a single layer of steak in the bottom of a slow cooker.
2. Peel and slice the onion into 1/4-inch-wide rings. Place half the rings over the steak. Sprinkle with half the pepper. Layer the rest of the steak over the rings and top with the remaining onion and pepper.
3. In a small bowl, combine the soup, gravy mix and 1 cup lukewarm water; mix well. Pour the mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours. Remove steak to a large platter, and spoon the gravy on top. Serve immediately.
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