"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smothered Steak Recipe

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This recipe for Smothered Steak, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gaynor Beiler
Added: Monday, September 26, 2005


1 1/2 lb. round steak, 1/2 to 3/4 inch thick, cut into 5 or 6 pieces
3 medium onions, sliced thin
1 4 oz. can sliced mushrooms, drained
1/4 c. flour
1 tsp. salt
1/4 tsp.pepper
1/4 tsp. paprika
1/2 c. beef broth
2 tsp. Worcestershire sauce
1 tsp. Kitchen Bouquet(optional)

Place a layer of onions on bottom of crockpot. Mix flour, salt, pepper and paprika together and dredge steak pieces until lightly covered with flour. Place 1/2 the meat pieces on the onions; add another layer of onions and drained mushrooms. Add remaining meat and onions. Mix beef broth, Worcestershire sauce and Kitchen Bouquet and pour over entire meat mixture. Cover.
Cook on Low for 8-10 hours.
For gravy: Combine 2 T. flour with 3 T. water. Stir into drippings and cook until thickened. Pour over stead and serve.




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