©2007
AuthorDartagnan"tender, full of flavor top round steak with onions and mushrooms in a mushroom gravy that everyone will be asking for the recipe"
Preheat slow cooker to high.
Using the diamond side of a meat pounder, pound out round steak on both sides, now cut into portion size cutlets. Season both sides with garlic powder and black pepper.
While preheating slow cooker, heat peanut oil in medium skillet to a shimmer, medium high heat. Salt and pepper sliced onions and saute until starting to caramelize, stirring to not burn. Remove leaving oil.
Place onions in bottom of slow cooker.
Add scant amount more of peanut oil and heat up. In batches, brown off beef cutlets on both sides. This should begin to build a crust on the bottom of your skillet. Reduce heat slightly to not burn that crust.
Place first batch of cutlets on top of onions in a single layer. Now top with half the sliced mushrooms. Now add the second batch of browned cutlets in a single layer and finish with the rest of the mushrooms.
Heat skillet to medium high heat adding most of the water, careful of steam. Stir and scrape up crust. Now add Golden Mushroom Soup and Onion Mushroom Dry Soup and Dip Mix and Brown Gravy Packet. Take remaining water and rinse out soup can into the skillet. Let heat to simmer, whisking to smooth.
Pour skillet contents over slow cooker. Set to LOW for 6-8 hours.
If desired, at about 5-7 hours, gently mix in roux.
Serve with white rice or broad noodles, turnip greens and Parker House Rolls.
You can sub collards for turnips.
Ingredients
Directions
Preheat slow cooker to high.
Using the diamond side of a meat pounder, pound out round steak on both sides, now cut into portion size cutlets. Season both sides with garlic powder and black pepper.
While preheating slow cooker, heat peanut oil in medium skillet to a shimmer, medium high heat. Salt and pepper sliced onions and saute until starting to caramelize, stirring to not burn. Remove leaving oil.
Place onions in bottom of slow cooker.
Add scant amount more of peanut oil and heat up. In batches, brown off beef cutlets on both sides. This should begin to build a crust on the bottom of your skillet. Reduce heat slightly to not burn that crust.
Place first batch of cutlets on top of onions in a single layer. Now top with half the sliced mushrooms. Now add the second batch of browned cutlets in a single layer and finish with the rest of the mushrooms.
Heat skillet to medium high heat adding most of the water, careful of steam. Stir and scrape up crust. Now add Golden Mushroom Soup and Onion Mushroom Dry Soup and Dip Mix and Brown Gravy Packet. Take remaining water and rinse out soup can into the skillet. Let heat to simmer, whisking to smooth.
Pour skillet contents over slow cooker. Set to LOW for 6-8 hours.
If desired, at about 5-7 hours, gently mix in roux.
Serve with white rice or broad noodles, turnip greens and Parker House Rolls.
You can sub collards for turnips.