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Skirt Steak In Cream Gravy

recipe at a glance
ready in: over 5 hrs
serves/makes:   4

recipe id: 114145
cook method: stovetop, crock pot

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2 pounds boneless beef skirt steak or boneless beef round steak (1/2" thick), rolled and tied
ground black pepper
1 can (14.5 ounce size) beef broth
1 can (4 ounce size) sliced mushrooms, drained
1 1/2 teaspoon minced garlic


2/3 cup cooking liquid
1/3 cup light cream or milk
2 tablespoons all-purpose flour
2 tablespoons snipped fresh parsley
cooked vegetables (optional, to serve)


Sprinkle beef with pepper. Place in 4 quart slow cooker. If necessary, cut beef to fit.

Add broth, mushrooms and garlic. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.

With slotted spoon, transfer beef and mushrooms to serving platter. Cover to keep warm.

Skim fat from cooking liquid and discard.

TO MAKE THE GRAVY: Pour reserved cooking liquid into a small saucepan.

In a jar combine cream or milk and flour. Cover and shake well to mix. Add to saucepan. Cook and stir until thickened and bubbly. Then cook and stir for 1 minute more. Stir in parsley.

Recipe Source: Better Homes and Gardens

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487 calories, 28 grams fat, 7 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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