Slow Cooked Steak

This recipe comes courtesy of Stephanie O'Dea's cookbook "Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking"...

A-1 and Dijon Steak:

2 tablespoons A-1 steak sauce
2 tablespoons Dijon mustard
4 to 6 steaks
1/4 cup white wine

Use a four-quart slow cooker. Combine A-1 sauce and mustard in a little bowl. Paint the mixture on all sides of each steak. Put steak into slow cooker. Add wine. Cover and cook on low for 6-8 hours.

Steaks Alive

Hamburger Steak:

1 1/2 pounds ground chuck
3 T Worcestershire sauce
1 T minced fresh parsley
2 cloves garlic, mined
3/4 tsp. salt
1/2 tsp. ground black pepper
1, 8-ounce package sliced fresh mushrooms
1 large onion, thinly sliced
1, 10.5 ounce can beef consomme
1 cup beef broth
1, 1.61 ounce package Pioneer brown gravy mix
Hot cooked egg noodles (optional)

In large bowl, combine ground chuck, Worcestershire, parsley, garlic, salt and pepper. Shape mixture into 5, 1.2-inch thick patties. Heat large skillet over medium-high heat. Add beef patties, and cook for 4-5 minutes per side, or until browned. Remove patties from skillet, and set aside. Drain skillet, reserving one tablespoon skillet drippings. In same large skillet, heat reserved drippings over medium-high heat. Add mushrooms and onion, and cook, stirring frequently, for 5-6 minutes, or until tender. Return beef patties to skillet. In small bowl, combine consomme, broth and gravy mix. Add to skillet. Bring to boil over medium-high heat. Reduce heat and simmer for 15 minutes, or until beef patties are cooked through and sauce is thickened. Serve immediately over hot cooked egg noodles, if desired. Garnish with fresh parsley, if desired.

More Slow Cooker Magic

Crock Pot Smothered Steak:

1-1/2 pounds chuck or round steak
1/3 cup flour
1/4 teaspoon pepper
1-2 green peppers, sliced
1, 14-ounce can tomatoes
3 tablespoons soy sauce
1 teaspoon salt
1 large onion, sliced

Put steak strips, flour, salt and pepper in crock pot. Stir well to coast steak. Add all remaining ingredients. Cook and cover on low for 8-10 hours. Serve over rice.

Hubby's Turn

Hi everyone! This is James. It's my turn to choose a recipe for my wife's blog, and today's dish is one that we received when she and I got married. Why am I choosing today's recipe? In short, because my wife has worked hard these last few days getting Thanksgiving dinner ready for family. Now that Thanksgiving and its leftovers have come and gone, and she is preparing to go back to work, it's my turn to step in.


Marinated Steak:

2 pounds round steak
1 2/3 cups Burgundy wine
1/2 cup oil
2 tablespoons minced onion
2 teaspoons thyme leaves
2 teaspoons salt
3/4 teaspoon minced garlic
1/4 teaspoon ground black pepper

Combine wine, oil, onion, thyme, salt, garlic and pepper. Mix well. Put meat in plastic bag, pouring marinade over meat to cover. Marinade at least 18 hours, turning occasionally. Broil meat 20 minutes on each side until desired doneness is reached. Broil meat over hot coals. Make a gravy from the marinade. Strain the marinade and combine with a cup of water and a package of brown gravy mix. Bring to boil and cook until slightly thickened.