Yeah, sure, this is trivial, and nothing to get excited about, as we’re not exactly foodies around here — but, hey, it’s a new recipe, uncovered because I had some round steak I needed to make in the crock pot today, but discovered that I couldn’t make my usual round steak crock pot recipe, Round Steak with Mushroom Gravy, because I had no cream of mushroom soup. So I put the steak in the crockpot with half a can of crushed tomatoes (I was also out of the diced tomatoes which I would’ve used instead). Then I solicited help from facebook and got the suggestion of pepper steak, and found a recipe online which I tweaked. In particular, you’ll note that I skipped the customary peppers, which I didn’t have and the family’s not a big fan of anyway.
1 1/2 lbs round steak
chopped/sliced onion (I used sweet onions)
1 tsp beef boullion
1/4 cup water
1 tbsp cornstarch
1 can tomatoes* (I used 1/2 of a 28 oz can crushed tomatoes; the original recipe called for a 14.5 oz can stewed tomatoes; I think it came out better the way I did it — in any case, my youngest doesn’t like big pieces of tomato)
3 tbsp soy sauce
1 tsp sugar
garlic powder to taste
salt to taste (the recipe says 1 tsp but various commenters said this was too salty; I added a much smaller amount but it would probably depend on how salty the boullion and soy sauce were)
How I made it:
Put round steak and tomatoes in the crockpot. Let it cook for a good 9 – 10 hours.
Find a recipe.
Shortly before serving, saute onions (sliced, then cut in half, for longish pieces), and add. Combine water and cornstarch, and add along with rest of ingredients, and let thicken.
As it happened, I puttered around the kitchen and finished up side dishes; otherwise I might dump the sauce in a pot if I wanted it to thicken as quickly as possible. And next time I might just put all the ingredients in the crock pot to start with, in the morning.
Yum!
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