Funny thing about recipes.. you can have a favorite
recipe... and think you will never make that dish any differently... then one
day you try a new way of making it.. and like it just as much....
My first post... almost 5 years ago was for a pot roast made
in a crockpot.... I saw a recipe by the Campbell's kitchens and decided to try
it.... we loved it.... and I declared that I would never make a pot roast any
differently again.... well... I did.
I've made pot roasts since I was a teenager... and coming from the
northeast.. it's almost a right of passage.. making the beloved New England Pot
Roast... and they're all similar.. but just a little different... and they're
all good.
I make cube steak in the crockpot.. a number of ways.. and
they're all good... just a little different... depends on my mood.. depends on
what I have on hand.. and how much time I have to put it together....
So why am I telling you this? ... Because that, my friend, is the essence
of my blog... not just to give you recipes .. but to inspire you to venture
out.. try new ways of making everyday dishes... I hope my tips help you, and
not only give you ideas about ways to personalize dishes... but to adjust them
to your liking and to ingredients you have.
So here goes...
TIPS
I didn't have time today to sear the meat in a skillet.. so
I decided to use one of my "pot roast" methods... this recipe uses
cream of mushroom soup.... and before you turn up your nose... let me tell
you.. it really doesn't end up tasting like a canned soup.
One of the plusses of this soup.. is that it comes in a 98%
fat free variety... so if your watching the fat in your diet.... this is a
great way to thicken the gravy without adding fat.
If you really don't want to use the cream of mushroom
one better.
As I mentioned before, I didn't sear the meat.. so you cut
the prep time and the fat there too.
The recipe uses onion soup and dip mix... which can be a bit
salty... I used 2 packets.. if you're ultra sensitive to salt.. then you may
want to use only one.
If you don't have the dried soup and dip mix on hand... you
can slice a medium to large onion and lay it on top of the meat and let it cook
in the crockpot... I'd recommend you crush a beef bouillon cube and add it into
the gravy...
If you like carrots and are home while this is cooking..
about 2 hours before it's done.. add sliced fresh carrots... if you use
frozen... add the frozen ones about an hour before it's done.
I like mushrooms.. and honestly.. I forgot to add them this
time... I usually use fresh sliced mushrooms.. add them about an hour before
it's done.
I use low sodium beef broth... you can use beef stock.. if
that's what you have.
My recipe makes enough gravy for 8 average pieces of cube
steak.... I usually make only 4 and save the extra gravy for a meal later in
the week... I like to use it with meatloaf.
Serve this dish with mashed potatoes and a vegetable.
I figure 2 slices of meat per person.
The meat is fork tender and absolutely delicious.. I hope
you enjoy it!
Recipe: Easy Crockpot Cube Steak
All you need:
dried onion soup and dip mix, and beef broth.
Stir until smooth.
Pour half of the soup mixture into the bottom of the
crockpot. Place the meat on top of the
soup in the crockpot. Pour the remaining
soup mixture on top of the meat.
Cover and cook on low for 8 hours or 5-6 hours on low. About an hour before it's done, add the sliced
mushrooms to the crockpot.
