In by noon or your money back!

Posts tagged ‘round steak’

Savory Beef Stew from Gooseberry Patch

Savory Beef Stew
1 t. oil
1 lb. boneless beef round steak, cubed
3 potatoes, peeled and cubed
1 c. baby carrots
14-1/2 oz. can beef broth
14-1/2 oz. can stewed tomatoes
.75-oz. pkg. garlic & herb salad dressing mix
2/3 to 1 c. water
cooked egg noodles
Heat oil in a skillet over medium heat. Add steak; brown on both sides. Place steak, drippings and remaining ingredients in a slow cooker. Add water to desired consistency,. Cover and cook on low setting for 8 to 10 hours. Serve over hot buttered noodles. Serves 4 to 6.



This tender, home-style steak and noodle dish is a family favorite.
Preparation time: 15 min   Cooking time: 8 hrs  26 min  
Yield: 6 servings 
2   medium onion, thinly sliced
2   tablespoons LAND O LAKES® Butter
2   pounds boneless beef round steak, cut into 6 pieces
3/4   cup canned diced pasta ready tomatoes
1   (10 3/4-ounce) can condensed cream of mushroom soup
1/2   teaspoon dried marjoram leaves
1/4   teaspoon pepper
1/8   teaspoon garlic powder
1/4   cup all-purpose flour
1/4   cup cold water
  Hot cooked noodles, if desired

Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

Recipe Tip
Place any leftovers in a freezer container with a tight-fitting lid. Label items with the date they were placed in the freezer as well as the contents. Freeze cooked meat casseroles for up to 6 months and soups and stews for up to 3 months.

Slow-Cooked Grillades

Slow-Cooked Grillades

Published: Wed, Oct 3
Recipe is by Julie Kay.
Serves 4.

4 to 6 eye-of-round steaks
1 tbl. Creole seasoning
1/2 cup vegetable oil
1/2 cup flour
1/4 cup chopped green onions
1/2 onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1/2 bunch parsley, chopped
1 (28-oz.) can diced tomatoes, drained
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco pepper sauce
Cheese grits, cooked

1. Season steaks with Creole seasoning and brown in a little oil in skillet on stove-top.

2. Put meat into slow cooker.

3. In large mixing bowl, stir oil and flour. Cook in micro-wave on High for 5 minutes; stir. Cook 1 minute longer if roux is not dark brown. Add in onions, celery, bell pepper, garlic and parsley. Microwave on High for 2 minutes. Stir and add vegetables to slow cooker.

4. Add tomatoes, Worcestershire sauce and Tabasco.

5. Cook on Low for 6 to 8 hours. Serve with cheese grits.

Barbecued Beef Sandwiches – Crockpot

Barbecued Beef Sandwiches

From: “Fix-It and Forget-It, 5-Ingredient Favorites.”

4-pound round steak, 3⁄4-inch thick, cut into 3-inch cubes
2 cups ketchup
1 cup cola
1⁄2 cup chopped onion
2 cloves garlic, minced

Spray slow cooker with nonstick cooking spray. Place beef in cooker. Mix remaining ingredients in bowl and pour over meat. Cover and cook on high 5-6 hours.About 30 minutes before serving, remove beef and shred with 2 forks. Return to slow cooker and mix well with sauce. Spoon onto sandwich buns.


I may make this recipe with chicken… either way looks good.
Tender beef and crunchy green peppers mingle in a sweet and sour pineapple sauce in this slow cooker recipe.
Preparation time: 20 min Cooking time: 7 hrs 30 min
Yield: 6 (1 1/3-cup) servings
1/3 cup firmly packed brown sugar
1/3 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons LAND O LAKES® Butter
1 1/2 pounds round steak, cut into 1 1/2-inch pieces, trimmed
1 cup baby-cut carrots, halved crosswise
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large (2 cups) green bell pepper, cut into bite-sized pieces
Hot cooked rice, if desired
Green onion slices, if desired
Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in small bowl; stir until sugar is dissolved. Set aside.
Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces.
Add carrots and onion to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on Low heat setting for 7 to 9 hours, or on High heat setting for 3 to 4 hours or until meat is tender.
Increase heat setting to High. Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks and green pepper into beef mixture. Cover; continue cooking 30 minutes or until green pepper is crisply tender and juices are thickened. Serve over hot cooked rice and garnish with green onions, if desired.
Recipe Tip Tougher, less expensive cuts of meat are perfect to use in the slow cooker. The slow cooking process breaks down tough connective tissue, making the meat tender. The tougher cuts are more flavorful than the more tender pieces, especially if browned first before adding to other ingredients. And the long cooking time brings out the full flavor of the less expensive cuts.
Nutrition Facts (1 serving): Calories: 350, Fat: 14g, Cholesterol: 80mg, Sodium: 620mg, Carbohydrates: 30g, Dietary Fiber: 2g, Protein: 26g

Tag Cloud

%d bloggers like this: