My oldest daughter asked for this recipe so I thought I would share. Hope you like.
Paula
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Mushroom Round Steak
2-3 lb Round Steak (Beef or Venison)
3 T. Oil
1 Can Mushroom Soup
2 Cans Water (1 Hot and 1 Cold)
3 T. Corn Starch (Heaping)
3 T. Kitchen Bouquet Browning and Seasoning Sauce
1 T. Parsley Flakes
Salt to taste Crock Pot
Start to heat crock-pot on medium low setting. Heat oil in deep pan.
Cut up round steak into serving size pieces and brown in hot oil. Remove meat from oil and layer in crock-pot.
Add mushroom soup to drippings in pan with one can of HOT water. Stir good to mix thoroughly.
Add 3 T. corn starch to can and mix with 1 can of COLD water. Mix thoroughly so that the corn starch dissolves. Add this mixture to mixture in pan. Stir constantly as mixture will thicken. Add more HOT water if necessary to thin. Add Kitchen Bouquet and parsley flakes. If you desire darker gravy add more Kitchen Bouquet, a little at a time. Salt gravy to taste. Venison usually requires more salt to remove “gamey” taste.
Pour hot brown gravy over meat in crock-pot. Let cook at least four hours at medium low setting. If gone all day, lower setting to low and cook for six to eight hours.
Will be very tender. Serve with mashed potatoes.
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