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Steak with ginger gravy

Submitted by on Friday, 9 October 2009 No Comment

steak_and_gravyI conjured up this recipe while searching for slow cooker steak and gravy that doesn’t include canned soup and/or instant soup mix – the garlic allergy evicts those from this house. I never found what I was looking for, so faced with round steak that had been in the fridge too long, I created a variation of a recipe from about.com.

Whether you like this depends on your tolerance for ginger. I loved it, but Dad’s not a ginger fan. He thought it was OK, but not fantastic. No word on what the guys thought – they haven’t tried it yet due to the suspicious-looking sauce.

Steak with ginger gravy

  • 2 to 3 lbs. round steak, cut in cubes
  • 2 to 3 tbl. butter
  • 2 medium onions, sliced
  • 1 1/2 c. apple juice
  • 1/2 c. flour
  • 1 tsp. brown sugar
  • 1/4 tsp. allspice
  • 1 tsp. ginger
  • 2 tbl. vinegar
  • 1 tbl. soy sauce

Melt butter in a large non-stick skillet over medium heat. Brown meat, then transfer to the slow cooker. Add sliced onions to the hot pan. Brown onions quickly, stirring to loosen browned bits. Combine remaining ingredients in a small bowl – it will take some whisking to get rid of the flour lumps – then add to onion mixture. Add mixture to skillet then turn the heat to medium-high and cook until thickened. The gravy will seem too thick at first, but not to fear. It will thin in the slower cooker. Pour gravy over the round steak. Cover and cook on low for seven to nine hours or high for three to four hours.

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Copyright 2008 Debra Legg. All rights reserved.

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