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CROCK POT ROUND STEAK AND GRAVY

Crock Pot Round Steak and Gravy - Copy

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!
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.© 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.

 
 
 
 
 
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CABBAGE, BACON AND POTATO SKILLET

Bacon Cabbage Skillet - TSLCThis Cabbage, Bacon and Potato Skillet is a quick and easy comfort food dish.  We love cabbage and adding bacon and potatoes just makes this vegetable even better.  You can’t beat this with a big old hunk of cornbread on a cold night.

5 to 6 slices bacon

3 tablespoons olive oil or leftover bacon drippings

4 carrots, scraped and thinly sliced

1 onion, peeled and chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon turmeric

4 tablespoons butter (Optional)

1/2 head cabbage, chopped or shredded

4 to 5 potatoes, peeled and cubed

Cook bacon, remove from skillet,  drain and set aside.   Saute onions and carrots until tender in bacon drippings or olive oil.  Stir in butter,  cabbage, salt, pepper, cumin, and turmeric.  Cook uncovered about 20 minutes on medium heat stirring a couple times. Add potatoes, cover and simmer until potatoes are cooked or about another 20 minutes.  Crumble bacon slices on top before serving.  Makes 6 to 8 servings. Enjoy.

Click here for cornbread recipes on the website.

Bacon Cabbage Skillet

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SAUSAGE MINESTRONE SOUP

Smoked Sausage Minestrone Soup - TSLCThis Sausage Minestrone Soup is great any time. Just add your favorite grilled cheese, muffins or cornbread for a meal.  You could substitute chicken or just about any meat in this soup. We love it on a cold day because it is such comfort food.

1 (16 ounce) package smoked sausage, cut in rounds

1/4 cup butter or 4 tablespoons

1/2 cup chopped green pepper

1 medium onion, peeled and chopped

1 cup chopped celery

1 cup chopped carrots

1 (15.25 ounce) can black beans, rinsed (could use kidney beans, chili beans or just about any kind of beans)

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Worcestershire sauce

1 1/2 cups rotini pasta, uncooked (could use macaroni or shells)

Brown the sausage, green pepper, onion and celery in the butter in a skillet on top of the stove.  Remove and add to your soup pot along with carrots, beans, chicken broth, tomatoes, salt, pepper and Worcestershire sauce.  Bring to a boil, cover and turn down to simmer for about 30 minutes or until carrots are cooked.  Add the pasta and cook for another 10 to 12 minutes until pasta is tender.  This soup keeps well in the fridge for several days and is good reheated.  Makes about 10 to 12 servings. Enjoy!

You can find other soup recipes here: Soups and Stews

Our new cookbook, Sweet Things,  makes the perfect gift.  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

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Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© 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

 

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