|Nutritional Guidelines (per serving)|
The whole family will be happy with this flavorful crock pot steak entree. The steak is slow cooked with a mixture of two kinds of condensed soup and dry onion soup mix, making it an effortless dish to put together. It's the perfect dish to fix for a cold fall or winter evening. Just throw everything together in the crock pot, press the start button, and go about your day. Run errands, do some work, play with the kids, or simply kick back and relax.
The recipe calls for a round steak or London broil, which are lean cuts with good flavor. Another good choice for this recipe is the 7-bone steak or chuck steak. It's a fattier cut, but it becomes very tender in the slow cooker. If you are looking for a melt-in-your-mouth steak, choose a chuck steak and add an hour or two to the cooking time.
You can make the steak and sauce a complete meal by adding some vegetables to cook along with the beef. Add a cup or two of baby carrots and sliced celery to the pot, or add a few potatoes, cut into 2-inch chunks. Instead of tomato soup, add an extra can of cream of mushroom soup or golden mushroom soup.
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1 1/2 pounds London broil or round steak
- 1 (6-ounce) jar of mushrooms, drained
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (10 3/4-ounce) can tomato soup
- 1 (1-ounce) packet onion soup mix (dry, such as Lipton Recipe Secrets)
In a small bowl, combine the flour, ground black pepper, and paprika; rub the steak on all sides with the mixture. Place the steak in the crock pot.
In a bowl, combine the drained mushrooms, cream of mushroom soup, tomato soup, and onion soup mix; mix well and pour the mixture over the meat.
Cover the pot and cook on low for about 6 to 7 hours, or cook on high for about 3 1/2 hours.
Slice the steak thinly for serving.
While the recipe doesn't call for it, browning the beef can greatly improve the flavor, color, and texture of the dish. If you have time, season the beef and then brown it in a skillet over medium-high heat in about 1 1/2 tablespoons of vegetable oil.
If the sauce becomes watery, strain the liquids and bring them to a boil in a saucepan on the stovetop. Reduce the heat to medium and cook until the liquids have reduced and the flavors are concentrated.