Top Round Steak & Potatoes and Gravy
Source of Recipe
Marie Morris Human in FB Appalachian group
Recipe Introduction
This was good, but the leftovers were dry when reheated. I'd like to try this again and make sure to NOT overcook. Also, I'm going to use my smaller slow cooker and make just enough for one meal because the first night it was very good. I forgot to note the weight of the top round that I bought. There were two of them in the package - probably 12-inches long and 1/2-inch thick each. The ingredient amounts are a bit vague, I'll try to tighten them up if I make this again.
List of Ingredients
Top round steak, cut in serving size pieces
1 can or jar brown gravy (I used the Better than Bouillon gravy)
2 t. Worcestershire Sauce, or more - to taste
2 t. A1, or more - to taste
potatoes, either small or larger ones cut in chunks
sliced onion
S&P, to taste
Optional: Bisto (gravy mix), and Kitchen Bouquet
Optional additional seasonings - Penzeys Mural of Flavor, dried parsley, onion powder, garlic powder
Recipe
Add the gravy, Worcestershire sauce, A1, and seasonings to the slow cooker and mix. Place the meat in the cooker, turning to coat. Add the potatoes - as many as you want to serve with the amount of round steak you have. Put on the lid and cook on HIGH for up to 5 hours (see my note above re: timing).
One hour in add the sliced onions - again, as many as you like. When done and the meat and potatoes are tender, taste and adjust seasonings. If you'd like it to be darker, add the Kitchen Bouquet. If it is slightly to thin, use a little Bisto.
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