Thursday, March 25, 2010

Crock Pot Beef

Free of: Gluten, Corn, Dairy, Soy, Nut, Peanut, Egg, Fish, Shellfish
When I was a teenager (ancient history ago), my mother made this dish and it was one of my favorites.  I found out today that she wasn't nearly as crazy about the dish as I was.  Funny how that is.   It is a great time saver in the kitchen because it is a crock pot dish.  I like to serve it with homemade mashed potatoes and veggies.

1 (1-2 pounds) top round cut into pieces to fit in the crock pot
5 Tbsp of Homemade Lipton Onion Soup Mix *
1 1/2 cup of cream of mushroom soup

Place meat in the crock pot.  Sprinkle the onion soup mix on top of the meat.  Pour on the cream of mushroom soup.  Cook for 5-6 hours on high or until the meat is fork tender.

*When I made the onion soup mix I didn't add bouillon.  When I make this recipe I add about a cup of approved broth.  When it is done cooking you are left with more of an au jus.  Normally, it is a thicker kind of gravy.  If you want a thicker gravy, whisk 1 Tbsp of arrowroot starch and add 1 Tbsp of water together.  Add that to your au jus.  Let it cook a little longer until it thickens.  Keep repeating until it is the consistency that you would like.

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