Skirt Steak In Cream Gravy
ready in: over 5 hrs
recipe id: 114145
cook method: stovetop, crock pot
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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