For as long as I can remember, my favorite meal that my mom cooks is country style steak. Whenever she asks what I want for a specific meal, it's always the same: country style steak with mashed potatoes, butter beans and crescent rolls. It's a great meal to pop in your slow cooker over the weekend or on a weekday morning and while I eat it year-round, it's always a great wintertime dinner.
Ingredients:
- Large pack of cubed steak, cut into pieces
- 1 can of beef consommé
- 1/2 onion, chopped
- Lipton’s Onion Soup Packet
- 3 cups of cold water water
- 1/2 cup flour - if you want a thicker gravy, use 1 cup of flour.
- Pepper to taste - I use lots of freshly ground!
Instructions:
- In a large pan, brown the beef on both sides until cooked through.
- Remove beef from pan and place in crock pot.
- In same pan, pour in can of beef consommé and onion soup packet.
- Mix 1 cup of the cold water with the half cup of flour. I usually put it into a closed bottle and shake to thoroughly mix. The cold water helps the flour dissolve (hot water will make it clump).
- Add the flour/water mixture and the remaining water into the pan. Pepper to taste. Stir until mixture has dissolved.
- Pour the gravy into the crockpot and mix everything together.
- Cook on low for 8 hours or high for 4. I’ve found that the longer it cooks on lower heat, the more tender the meat.
- Serve over mashed potatoes or rice.
