Monday, September 7, 2009
Savory Crockpot London Broil
It was just one of those meals that was just really satisfying for a Sunday afternoon. I love the crockpot. It is perfect for cooking in Arizona.
1 1/2 to 2 pounds round steak
1 1/2 cups chopped onion
8 ounces sliced fresh mushrooms
1 package (about 1.5 ounces) dry stroganoff mix
1 package (about 2.75 ounces) country gravy mix (enough to make 2 cups)
1 can (10.5 ounces) condensed beef broth, undiluted
1 teaspoon dried parsley flakes
Salt, to taste
2 Tbs. corn starch mixed with cold milk
Cut beef into 1/2-inch pieces. Sear in pan until just cooked. Combine in the slow cooker with the onions and mushrooms. Toss with the stroganoff and gravy mixes. Stir in the beef broth and wine; sprinkle with pepper and the parsley flakes. Add well mixed corn starch for thickening. Cover and cook for 7 to 9 hours; taste and add salt, as desired.
Serve with hot cooked rice, noodles, or potatoes, and a green vegetable or tossed salad.
Serves 4 to 6.
I also made orange glazed rolls with grapefruit zest instead of the standard orange zest. It was refreshing and the perfect touch for this meal.