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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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TOP THREE RECIPES FROM LAST WEEK

Sourdough Bread and Starter, Salmon Patties and Hamburger Creamed Gravy or SOS topped the chart last week for our top three recipes.  So many are trying their hand at the sourdough bread.  I have made it for years and there are several recipes on the site you can make with your starter.    I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.    Enjoy!

TSLCSourdoughbread

Sourdough Bread and Starter

TSLCSalmonPattiesFinal

Salmon Patties

TSLCHamburgerGravy

Hamburger Creamed Gravy or SOS

Be sure to check out our new cookbook, Sweet Things!  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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 more than 21,000 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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CROCK POT CRANBERRY ORANGE PORK LOIN ROAST

Crock Pot Cranberry Orange Pork Loin Roast - TSLC (2) - CopyThis Crock Pot Cranberry Orange Pork Roast makes a great meal your family will love.  We love the gravy from the roast over mashed potatoes.

1 (3 to 4 pound) boneless pork loin roast

1 (14.5 ounce) can whole berry cranberry sauce

1 tablespoon spicy brown mustard

1 cup orange juice

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 tablespoons brown sugar

Trim excess fat from roast and brown on all sides in a skillet on top of the stove.  Place roast in crock pot.  Whisk together the cranberry sauce, mustard, orange juice, garlic, black pepper, salt, thyme and brown sugar until well mixed.  Pour over the roast in the crock pot.  Cook for 7 to 8 hours on low or 4 to 5 hours on high.  Remove roast and slice or shred.  You can thicken the gravy by adding a little cornstarch and heating to desired consistency on top of the stove or serve without thickening.  I don’t thicken my gravy. We make sandwiches from the leftovers.   Makes about 8 servings depending on the size of your roast.  Enjoy!

Crock Pot Cranberry Orange Pork Loin Roast - TSLC - Copy

Don’t forget to check out these Crock Pot recipes, too:

Pork Roast and Sauerkraut

Pulled Pork Barbecue

Pork Roast and White Beans

Don’t forget to check out our new cookbook, Sweet Things and get your copy!

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 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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FRIED PORK CHOPS AND GRAVY

Pork-Chops-and-GravyThere is nothing any better than pork chops and gravy with mashed potatoes.  Just add another vegetable, bread and salad for a great meal anytime.  This is definitely a favorite meal at my house.

5 or 6 center cut pork chops (about 3 lbs.)

1 cup flour

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 to 4 tablespoons oil for frying or bacon drippings

2 1/2 cups water

1/2 cup milk

Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder.  Dredge the pork chops in the flour until fully covered on both sides.  Heat oil in a large skillet.  Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked.   Remove chops from pan, place on plate and cover to keep warm.  Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed).  Cook and stir until flour is browned.  Add water and milk. Bring to boil and cook to desired thickness for gravy.  Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.   Enjoy!

Note:  You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way.  I like doing the gravy separate as some people don’t like gravy on their pork chops.

Pork-Chops-and-Gravy

If you like this recipe, you might also like my recipe for Oven-baked Pork Chops.

© 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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