this post may contain affiliate links. Please read my disclosure for more information.
This is a great recipe to serve anytime and your family or guests will love it. Comfort food at it’s best!2 to 3 lb. round steak, cut in serving size pieces 1 stick butter or margarine 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium sized onion, peeled and sliced 1 package onion soup mix 1 (14.5 oz) can beef broth 2 (7 oz.) cans mushrooms, drained, Optional 1 teaspoon brown sugar 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1 bay leaf 3 to 4 carrots, scraped and cut in pieces In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker. Cover steak pieces with the sliced onion broken into onion rings. Add carrots. In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, too) Pour over steak, onion and carrots. Add bay leaf. Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender. Remove bay leaf before serving. Great over rice, noodles or mashed potatoes. Makes 6 to 8 servings. Enjoy! Serve with a big basket of my cornbread muffins and you have a meal! Don’t Forget to Pin!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter icons below. You can print by clicking on the green printer icon below. . © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.