One of my husband's favorite meals before his egg allergy diagnosis, was chicken fried steak with brown gravy. You get some of the same flavors here. I have also made a breaded steak or steak fingers that can also satisfy his craving. I will share that one, eventually . . .
I made this recipe pretty close to the original version found on Tasty Kitchen. I added onion and black pepper. I also sautéed the onion and mushroom before adding them to the slow-cooker. I think this makes sure they are tender and improves the flavor. I also added the amount of steak. The first time I made this, I thought there was way too much gravy for the amount of steak.
If you like this recipe, you may also like Roast, Carrots and Potatoes (EF).
Smothered Steak {Slow-cooker}
This recipe was adapted from Slow
Cooker Melt in Your Mouth Cube Steak andGravy from Tasty Kitchen.
1½ - 2 pound cubed steak
(about 6-8 pieces)
flour for breading
3 T olive oil
1 8 oz package fresh mushrooms,
sliced
1 onion, halved and sliced
3 cups water, divided
3 envelopes brown gravy mix (I used
one low-sodium beef gravy, one mushroom gravy and one onion gravy.)
½ t freshly ground black pepper
Heat oil in a large skillet.
Roll cubed steak in flour. Place floured steak in hot skillet and sear
until just browned on each side. Place steak in crock pot. Add
mushrooms and onions to the same skillet and sauté until both are tender.
Spoon mushrooms and onions over steak in slow cooker and sprinkle with black
pepper. Cover with two cups of water. Cook on low for 8 hours. Half
an hour before serving, mix the gravy packs with the remaining cup of water.
Pour the gravy mixture over the cubed steak. Let cook for 30 minutes more or
until the gravy has thickened.
Serves 6
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