 | | Directions |
- Dredge steaks in flour, brown in hot oil in non-stick skillet.
- Place browned steaks in slow cooker.
- In a bowl, mix the mushroom soup, water, chopped onion and beef granules together.
- Pour over steaks. Cook on low for 5 - 6 hours.
- If desired, you can make more gravy by pouring the gravy created in the slow cooker into a saucepan and adding some water. Use a thickener (such as a four and water mixture) to thicken the gravy to desired consistency. Pour the gravy back into the slow cooker with the meat and reheat. When hot, pour meat and gravy over mashed potatoes.
|
|
|
Prep Time: 45 minutes
Cook Time: 6 hours
Container: Slow cooker
|  | | Ingredients | | - | | 4 pounds tenderized round steaks |
| - | | flour |
| - | | 2 cans cream of mushroom soup |
| - | | 2 cans water |
| - | | 1/2 cup finely chopped onion |
| - | | 2 teaspoons beef bouillon granules |
| |
| |
