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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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CROCK POT ITALIAN SAUSAGE SPAGHETTI

Crock Pot Italian Sausage Spaghetti2 - CopyThis Crock Pot Italian Sausage Spaghetti is one of our favorites.   Just add some Italian bread or cornbread and you have a meal.  This dish is spicy and a great comfort food for cold weather. If you don’t like spicy, cut back on the seasonings.  Everyone I serve this dish loves it.

1 to 1 1/2 pounds Italian sausage

1 tablespoon olive oil or cooking oil

3 green peppers, seeded and cut into rings. (I use one orange, one green and one red)

1 large onion, peeled and cut into rings

1 (10 ounce) can tomatoes and green chilis

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can chicken broth

1 teaspoon oregano or Italian seasoning

1 teaspoon minced garlic

1 teaspoon dried basil

1 bay leaf

1/4 teaspoon black pepper

1/2 teaspoon salt

Few drops hot sauce (Optional)

8 ounces thin or angel hair pasta

Brown the Italian sausage in a skillet on top of the stove in the oil.  Add the pepper and onion rings to the crock pot and place browned Italian sausage on top.  In a large bowl combine the tomatoes and green chilis, tomato sauce, chicken broth, oregano, garlic, basil, bay leaf, black pepper, salt and hot sauce.   Stir to combine.  Pour over the sausage, onions and peppers.  Cook on low heat in the crock pot 7 to 8 hours or high 4 to 5 hours.  Remove sausage from pot and set aside.  Turn the temperature to high on the crock pot and add the spaghetti for about 30 minutes until tender and cooked. (I use the thin or angel hair because it cooks in 30 minutes.  If you use the thick it will take a little longer). Remove bay leaf before serving.   You can add the sausage back to the pot if you want to reheat it or just serve over the spaghetti and peppers on a platter.  Makes 6 to 8 servings. Enjoy!

You might also like my recipe for Baked Spaghetti.

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CROCK POT ROUND STEAK WITH PEPPERS AND ONION

Round Steak with Peppers and Onions TSLC (2)This is an easy crock pot dish that I have made for many years and great comfort food.   It always goes over big with both friends and family.

1 (2 to 3 lb.) round steak, cut in serving size pieces
1/2 to 1 cup all-purpose flour
1 teaspoon pepper
1 teaspoon salt
1 teaspoon oregano or Italian seasoning
1 teaspoon garlic powder
1/4 cup oil (I use Canola Oil)
1 large onion, cut in rings
2 green peppers, cut in rings (can use red or orange, too. I use all three)
2  (14.5 oz) cans diced tomatoes
 
 Cut round stead in serving size pieces.  Roll in flour that has been seasoned with the pepper, salt, oregano and garlic powder.  Brown in oil on each side.  You don’t completely cook the meat just brown it good.  Place browned meat in slow cooker and put the rest of the ingredients on top of the meat.  Cook on high for 4 hours or low for about 6 hours. Makes 6 to 8 servings.
 
This is wonderful served over mashed potatoes!  Can also be served over rice or pasta. You could make this in a skillet on top of the stove, too. Just brown the steak, add remaining ingredients, cover and simmer until steak is tender.  Enjoy.
Round Steak with Peppers and Onions TSLC3 - Copy
Click here for other Crock Pot Recipes.
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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CHICKEN, POTATOES AND BROCCOLI SOUP

Chicken, Potatoes and Broccoli Soup -TSLC - CopyToday, February 4th,  is National Homemade Soup Day!  This new recipe for  Chicken, Potatoes and Broccoli Soup is a hearty, comfort food meal.  Just add your favorite bread or crackers and enjoy.  This soup keeps well in the fridge for several days and is great reheated.

2 to 3 cups chopped, cooked chicken

4 tablespoons butter

1 small onion, chopped

1 cup chopped green pepper (can use red or orange, too, or all 3)

1 cup chopped celery

2 (14.5) ounce cans chicken broth

3 large potatoes, peeled and cubed

2 cups frozen or fresh broccoli pieces

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1/2 teaspoon ground cumin

2 cups milk (I use 2 per cent)

1/4 cup flour

2 cups shredded cheese (I used cheddar. Can use what you like)

In a large soup pot melt butter and brown onion, peppers, celery.  Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.  Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes.  Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it.  Add the cheese and continue cooking on low heat about 10 to 15 minutes.  Makes about 8 servings. Enjoy!

You might also like my recipe for Chicken Tortellini Soup.

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