Mushroom Round Steak!!!

My slow cooker is working double shift this week. I used it for last night’s dinner, and she’s back at it again this morning, slowly cooking tonight’s meal.

Is there anything better than the aroma that floats around the house???

I’m fixing Mushroom Round Steak, mashed potatoes and salad. For dessert, it’s Tres Leches Cake….it’s so good and I’ve never tasted a cake so moist. If you like sweetened condensed milk, then you have to try this recipe, the bottom of the cake becomes almost like a pudding, moist and gooey, and every bite brings the flavor of the condensed milk… YUMMY!!!

I’ll add a picture as soon as it’s ready, so you can all see what it looks like.

MUSHROOM ROUND STEAK

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
2 tablespoons vegetable oil
1 can (10 1/2 ounces) condensed French Onion soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
3/4 cup water
1/4 cup ketchup
1 tablespoon Worcestershire saurce
2 tablespoons cornstarch
1/4 cup cold water
1 cup (8 ounces) sour cream

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a slow cooker with a slotted spoon. In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender.

Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.
Yield: 6 servings


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