Lila42 wrote:
Last week I made a meatloaf one day, roast chicken the next, ribs another day and prok chops another day. Today I've got it on again and I've got steak with onions and mushrooms. I tossed in some whole cleaned carrots and quartered some taters - now all I have to make is the gravy! One pot meal!***
Please, can you share your recipe for steak with onions and mushrooms...what cut of steak, how much? That sounds wonderful. If you don't mind, I would love to hear your recipes on those. Thank you in advance! It sounds like I could use a cheap cut of steak for this in the crockpot, as meats in the crockpot naturally come out tender. And how do you make your gravy, and can you come to my house and cook, please? LOL
I make things like pork or beef roast in the crockpot. Also ribs, but no steaks..
Lila - I would love to come over and cook for you! I love cooking and baking so much! As far as steak with onions and mushrooms - any steak you want. See I put the steak in my 6-qt. This time I made it with a round steak (I have used family steaks, etc. as well), and I had baby bella (baby portabella) mushrooms and vadalia onions. But button mushrooms and any onions work really well. Cheap meats come out so tender - no one would know the difference. I like to use basic seasonings - I like to taste the food I am eating. I do not believe in over seasoning or "hot saucing" everything to death. Salt, pepper, parsley and garlic give a fab flavor. The steak was frozen when I put it in the crockpot - so I collected the juices/water and placed in a bowl and put in the fridge until the steak was just about done. I didn't make my gravy in the crockpot this time - I did it in the pan with the pan juices from the crockpot, flour mixed with cold water and I added some beef boullion and water, touch of gravy master. Mashed potatoes with sour cream, milk, butter, salt and pepper if you do not want quartered taters. If you want you can cut your steak in pieces, slices, etc. - don't matter.
For my chicken - a drizzle of olive oil in the bottom and then I "roll" my chicken in it - salt, pepper, parsley and garlic. Make the gravy like I did for the steak - using chicken boullion instead. Or you can mix a can or two of cream of mushroom, cream of chicken or whatever with some milk anduse that as a nice sauce over chicken and taters. Whole chickens or just parts - don't matter. Falls right off the bone. Heck forget the chicken soup - slather on the BBQ sauce - it's great. I usually don't put the BBQ sauce on until it is half cooked. so that I can remove water/juices if I happen to use frozen chicken pieces.
Pork - pork chops - drizzle with oil, roll, season with salt, pepper, parsley and garlic. BBQ sauce if you want. And it falls off the bone! We don't like pork gravy in my house - so I make a basic gravy using boullion and water, thicken with flour and cold water.
My 6 qt. will even hold a 8-10 lb. turkey.
Roast beef is fork tender.
Veal falls off the bone.
Brown your stew meat (in a skillet if you want) and add your carrots, potatoes, onions, celery, seasonings and let cook. Not even a half hour before serving add frozen corn, peas, etc. Frozen stew meat is nice to just drop in the pot - makes its own gravy. Or use a cheap chuck steak (roast) and make pot raost the same way.
