| T O P I C R E V I E W |
| Renee M. in Michigan |
Posted - May 21 2008 : 7:13:20 PM
Okay, first the disclaimer: This will not win any heart-healthy contests. But it's soooo good!
You take 1/2 a stick of butter and put in in the bottom of your crockpot. Next, add 2 to 4 lbs. of lean beef. (I like to use London Broil, or example. Round steak would work well too.)
Add one package of onion soup mix and sliced fresh mushrooms (as many as you want). Turn on low for 10 to 12 hours. (10 hours for 2 lbs. of meat, 12 hours for 4 lbs.) Just before dishing up, add a tablespoon of flour to some warm water and make a paste. Add to juices in crockpot to make a nice gravy.
Serve over wide egg noodles, rice, mashed potatoes, or biscuits. YUM!!!!
-- Fondly,
Renee M.
-- Renee M.
No woman ever made history by following the rules. |
| 6 L A T E S T R E P L I E S (Newest First) |
| Hideaway Farmgirl |
Posted - Jun 09 2008 : 2:12:25 PM
It's 5pm EST amd I just threw a small round roast along with a small lump of stew beef in the crockpot to try this recipe overnight, Renee. Beef for breakfast...yikes.
Actually, it's 98 degrees here today with a heat index of 110 degrees, so I am just getting a headstart on dinner tomorrow. I am a bit of a nervous nellie about leaving my crockpot plugged in all day while I am away at work, especially with afternoon thunderstorms and power outages likely. Weekends are great; I can check on it every couple of hours. So, maybe I will take a roast beef sammie to work with me tomorrow!
Jo
"Wish I had time to work with herbs all day!" |
| Renee M. in Michigan |
Posted - May 22 2008 : 6:12:15 PM
I like it because you can use the cheaper cuts of meat and it makes them so tender and delicious. I have to confess. . . The first time I made it I used some beef that had a bit of freezer burn. You'd never have known it as my husband raved about the flavor and my girls (ages 4 and 5) were suddenly quiet (rare!) as they set to work on their plates like little carnivores.
I'm always digging through the "manager's special" marked meats (meaning they expire in a day or two), popping them in the freezer and using them in this recipe.
fondly,
Renee in the mitten
No woman ever made history by following the rules. |
| Hideaway Farmgirl |
Posted - May 22 2008 : 07:29:16 AM
Oh, Yum! Thanks for sharing this recipe, Renee...definitely going on my list of recipes to try...
Jo
"Wish I had time to work with herbs all day!" |
| KYgurlsrbest |
Posted - May 22 2008 : 06:50:40 AM
That sounds wonderful!!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| palmettogirl |
Posted - May 22 2008 : 05:58:59 AM
sounds delish! i'll try it when we get back from vacation. maybe instead of flour/water.....flour with a little white wine?? |
| Aunt Jenny |
Posted - May 21 2008 : 10:59:47 PM
That sounds SOOOOOO good!!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
