We’re doing something a little extra special this week. Throughout the week, we are going to supply recipes that you can use to make what we think is one irresistible meal.
Summer is a time for grillin’. If you’re craving steak, but your grill needs a break, try Steak in a Crock. It’s an excellent way to indulge in a very special and very delicious steak entrée. Here at the office, we simply cannot resist the onion and mushrooms added to the steak in this recipe.
We think you’ll thank us later—and so will your grill.
Check back later this week for an easy mashed potato dish and Phyllis’ favorite pie!
Steak in a Crock
Fix-It and Forget-It Big Cookbook, page 226
Makes 4-5 servings
Prep Time: 10-20 minutes
Cooking Time: 8-12 hours
Ideal Slow Cooker Size: 4-5 quart
1 medium onion, sliced and separated into rings
4-oz. can of sliced mushrooms, liquid reserved
2½-lb. round steak, ¼-inch thick, cut into 4-5 pieces
10¼-oz. can cream of mushroom soup
2 Tbsp. dry sherry or water
1. Put onion rings and mushrooms in bottom of slow cooker.
2. Brown meat in nonstick skillet on all sides. Place in slow cooker on top of vegetables.
3. In a bowl, mix reserved mushroom liquid, soup, and sherry together. Pour over all.
4. Cover and cook on Low 8-12 hours, or until meat is tender but not overcooked.
Tip: Click here for a recipe for homemade cream of mushroom soup.