Crockpot Tenderized Steak Recipe
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Contributor: |
Contributor: Rhonda MacClure
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Medium beef blade steaks (tenderized steaks)
8 oz. fresh mushroom, thinly sliced
1 medium onion, sliced
1 Tbs. fresh thyme, minced (or dried in spice bottle)
1 1/2 tsp. sweet paprika
3/4 cup chicken stock (use 1 chicken broth cube & water)
1/4 cup dry sherry (we didn't have any & it was ok)
1/4 cup flour
4 Tbs. oil
salt & pepper to taste
2 Tbs. fresh parsley, chopped (optional) ( for gravy later)
1/2 cup heavy cream (we used my 1/2 & 1/2) (for gravy later)
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Directions: |
Directions:1. Heat in heavy skillet or saute pan over medium heat. Add 1 Tbs. of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from the pan and place in the slow cooker.
2. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 Tbs. of oil and brown the tenderized steaks nicely. Remove to the plate and set aside.
3. Return the pan to the heat and add 2 Tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Whisk in the sherry and chicken stock. scrapping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
4. Place browned tenderized steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours. High for 4-5 hours.
5. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over the steaks and serve. |
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