Easy steak and gravy

Click image to enlarge 1 of 1 Tuesday, August 26, 2014 10:18 PM Easy steak and gravy You don't cook? This is a good recipe to try By Lisa Boykin Batts Times Life Editor I’ve never been one to create many new recipes. I’m more of an adapter. I find something I like and change it to suit our tastes. But every now and then I think of something new or different. For several months I wanted to make an easy slow cooker recipe that I had in mind. I wanted a simple steak dish made with lots of gravy and served with mashed potatoes or rice. I would dress it up with some onions and Worchestershire sauce. Quite often I’d see top sirloin steaks reduced at my grocery store. I knew that cut would be perfect for the dish I had in mind, and why not try it when they were cheap? But the timing was never right for months. I needed to make my meal on a night when it was just my husband and me eating. It wouldn’t be a favorite with my daughter, I was sure, and my steak-loving son has moved out. I finally had the opportunity to make my steak dish. I was in the grocery store early one morning, and the boneless top sirloins had been reduced. I purchased a steak just under 1 pound for less than $5 along with a can of cream of mushroom soup — reduced fat and sodium. I had the other ingredients at home. I decided to sear my steak in a hot pan with a little butter, but first I added a some salt and pepper. I put the browned steak into the slow cooker and topped it with a can of cream of mushroom soup. I added several dashes of Worchestershire sauce (didn’t measure) and threw in a handful of onions. Again, I didn’t measure. The first few times I made this I was going to be at home while it cooked, so I set the slow cooker on high for an hour before turning it to low. When I made it again Sunday afternoon, I just put it on low for the entire cooking time of around 5 hours. Both ways produced the same result: a deliciously tender steak with lots of yummy, thick gravy. We both loved it! I’ve served this steak with mashed potatoes, and it’s so good together. But on Sunday, I wanted an easy dish that didn’t require peeling potatoes, so I bought a pouch of long grain and wild rice and heated it in the microwave. It was a wonderful side dish as well, served with some green beans. This has become a favorite main dish for my family, including my son. And it’s the perfect dish to prepare at lunchtime because it can cook all afternoon and be ready at suppertime. If you want an easy, satisfying dish, I highly recommend this easy slow cooker steak. For you folks who tell me you can’t cook, I challenge you to try this. If you don’t want to sear the meat first, just throw it in the slow cooker! And if you don’t want to slice an onion, leave it out or buy frozen chopped onions. I promise this is easy! Easy Slow Cooker Steak 1 top sirloin steak, around 1 pound or less 1 can cream of mushroom soup (I use Healthy Request Campbell’s) Worchestershire sauce Chopped or sliced onions Season steak with salt and pepper on both sides. Place pan or skillet on stovetop and heat until very hot. Add steak, cooking briefly on each side to brown. (This step can be omitted.) Add steak to crock and top with soup. Add several dashes of Worchestershire sauce and a handful of onions. Cook on low heat for 4 to 5 hours, depending on how thick the steak is, or on high for the first hour and then on low. Steak should be fork tender and cooked through when done. Serve with mashed potatoes or rice to take advantage of the delicious gravy this makes.