This easy slow cooker or stovetop steak recipe uses minimal ingredients for maximum flavor.
Preparation:
Cook:
Level: Easy
Ingredients
- ¼ cups Cooking oil
- 6 Cubed steaks
- Salt and pepper to taste
- 1 Medium onion, diced
- 12 ounces, weight Cream of mushroom
- 2 cups Beef broth
Preparation
For the stove:
Heat the oil in a large skillet over medium-high heat. Season the cubed steaks on both sides with salt and pepper. Sear both sides of the cubed steak in the hot pan, about 3 minutes per side (I did 3 steaks at a time). Remove the steaks from the pan and set aside.
Reduce the heat to medium and add the onion. Cook until translucent, about 5 minutes. Add mushroom soup and beef broth. Stir to combine. Return the steaks to the pan and dip them in the sauce. Reduce heat to low and simmer for 2 1/2 hours.
For the casserole:
Heat the oil in a large skillet over medium-high heat. Season the cubed steaks on both sides with salt and pepper. Sear both sides of the cubed steak in the hot pan, about 3 minutes per side (I did 3 steaks at a time). Remove the steaks from the pan and set aside.
Reduce the pan to medium heat and add the onion. Cook until translucent, about 5 minutes. Add slow cooker cooked onions with mushroom soup and beef broth. Stir to combine and add the steaks to the slow cooker, dipping them into the sauce. Cook on high heat for 4 hours or on low heat for 8 hours.
Serve with cauliflower rice or mashed cauliflower.
Remarks:
• Nutrition for a 4 ounce steak and 1/6th the sauce: 317 calories, 20 g fat, 6 g saturated fat, 7 g carbohydrates, 25 g protein
• If you want a thicker sauce after cooking, you can add 1/2 teaspoon xanthan gum to the sauce and simmer for a few minutes to thicken.
• For the cream of mushroom soup, I used a store-bought gluten-free cream. He added 5 carbs per serving to the recipe. You can make your own by following one of the many recipes by searching on Google.
