Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Slow Cooker Oklahoma Steak Soup
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- #22653
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 cups water
3 small onions, chopped
3 stalks celery, sliced
2 carrots, peeled and sliced
1 can (1 pound size) diced tomatoes, drained
1 teaspoon black pepper
1 package (10 ounce size) frozen mixed vegetables
1 pound sirloin steak, cubed
3 tablespoons beef bouillon granules
1/2 cup butter, at room temperature
1/2 cup all-purpose flour
directions
Combine the water, onions, celery, carrots, tomatoes, black pepper, frozen vegetables, sirloin, and beef bouillon granules in a crock pot.
Cover the crock pot and cook on low heat for 4 hours.
Combine the butter and flour and mix until smooth. Stir the butter mixture into the soup.
Cover the crock pot and cook on high heat for 1 more hour or until the beef is tender and the soup has thickened.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 5, 2009
We made this soup in the slow cooker. I added a bit more tomatoes and some additional seasoning - including Crushed Red Pepper. The broth was amazing and the meat was super tender. This is easy and a great way to make a not so tender steak - tender.