A Catholic perspective on the world and all the good things therein, especially books and food. Literature cum chocolate is the order of the day at The Crockery.

Location: A Collegetown, Undisclosed Location, United States

No longer a graduate student, Teresa is now a professional know-it-all.

Wednesday, June 28, 2006

Mushroomified Swiss Steak

I'm out of town, but I don't want my poor blog to feel utterly neglected, so here's a simple crockpot recipe. This is adapted from Wendy Louise's Complete Crockery Cookbook. My "special" ingredient is fresh (not canned) mushroom. Truly, we ought all to be grateful that the fungus are among us! The seasonings are the other alteration: I like garlic and add it to most recipes, while the addition of Worchestershire sauce was a gift from the muses, adding a bit of "bite" to what might otherwise be a bland dish.

~ 2- 3 lbs round steak or other boneless steak suitable for simmering (often, these steaks will actually be labelled for simmering)
1 can of cream of mushroom soup
1 large onion, sliced
1 cup of fresh sliced mushrooms
1 tablespoon Worchestershire sauce
1 teaspoon minced garlic
salt and pepper to taste

1) Slice the onion.
2) Salt and pepper the steak; you may use salt lightly or use a salt substitute if you are trying for a healthier meal.

3) Layer the onions and steak together, so that steak is surrounded on all sides by onion slices.
4) Sprinkle with minced garlic and Worchestershire sauce.
5) Pour the cream of mushroom soup on top of everything. Cover, and cook on low for approximately 6 hours.
6) Add the cup of mushroom. Give everything a nice stir if you like. Continue to cook on low for another 2 hours.

Serves 4. This is a nice "saucy" steak and the mushroom-rich gravy may go well with your favorite starches, so serve with rice, potatoes, noodles, or other such dish.


Post a Comment

Links to this post:

Create a Link

<< Home