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Skirt Steak In Cream Gravy
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- #114145
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
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
GRAVY
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)
directions
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
added by
chilebaker
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
487 calories, 28 grams fat, 7 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crock pot beef recipes
reviews & comments
December 17, 2016
Skirt and round steak is very tough unless cooked a long time and this recipe made it very tender and tasty. I liked that the recipe didn't use canned mushroom soup for the gravy too!