Slow Cooker Smothered steak

Recipe and pic courtesy of: Lynnette Franciscus
(from Cook's Country April/May 2012)


1 3/4 lb. onions, halved and sliced 1/4 inch thick
1 1/2 T packed dark brown sugar
3 T soy sauce
salt & pepper6
(6-8 oz.) blade steaks, 3/4 - 1 inch thick, trimmed
3 T cornstarch
3 garlic cloves, minced
1 t dried thyme


Toss onions, sugar, 1 T soy sauce, and 1/4 t salt in large bowl and let sit for 30 minutes. Combine steaks, remaining 2 T soy sauce, and 1 1/4 t salt in large zipper-lock bag and let sit for 30 minutes, turning once.

Microwave onion mixture until onions are softened and beginning to dry around edges, about 10 minutes, stirring halfway through cooking. Drain in colander, shaking to release moisture. Transfer onion mixture to slow cooker and stir in 2 T cornstarch, garlic, thyme, and 1 t pepper.

Pat steaks dry with paper towels and rub one side with remaining 1 T cornstarch. Arrange steaks, cornstarch side up, in single layer over onions. Cover and cook on high until steaks are completely tender, 5 to 6 hours (or 7 to 8 hours on low).Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

Pour contents of slow cooker through fine-mesh strainer into fat separator; reserve onions. Defat sauce and top steaks with onions and 1/2 C sauce. Season with salt and pepper to taste. Serve with remaining sauce.

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