Slow-Cooked Country Style Steak
A Crock-Pot and a few simple ingredients make an ultra-comforting weeknight meal.
large onion, sliced
cream of mushroom soup
sherry cooking wine
salt & pepper
cooked white rice for serving (optional)
Preheat a skillet to medium-high on the stove top. Disperse the flour, salt and pepper on a plate and press each piece of cubed steak down into it, coating each one well.
Drop one pat of butter in the hot pan and then add one floured cubed steak. (Do not crowd the pan.)
Brown the steak for about 1 minute per side, merely creating a crust but not cooking the meat. Repeat until all pieces are browned. Remove and set aside.
Put the onions in the bottom of the Crock-Pot then place the browned cubed steak on top of the onions.
Mix the cream of mushroom soup and beef stock together and then pour over the steak and onions. You want the liquid to meet the top of the meat.
Add the garlic powder and sprinkle with salt and pepper.
Set the Crock-Pot on high and cook for 3 to 3½ hours. Stir occasionally. Serve over cooked white rice.