This is good for these cold winter days. It’s 150 calories per serving so you won’t need to invest in herbal diet pills!
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all-purpose flour
1. Cut the beef into 1 1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix the water and flour in small bowl; gradually stir into the soup until blended. Turn to High heat setting. Cover and cook about 30 minutes or until slightly thickened.
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 15g
I take a steak or two and brush with Kitchen Bouquet on both sides. Then I add a little bit of butter, garlic powder, onion powder and a little salt and pepper. Put the steaks in a broiler pan and put under the broiler until nice and brown then turn over and add more butter, garlic powder, onion powder, salt and pepper and broil until done on that side.
That’s how I used to make them. I have an older gas stove where the broiler is on the bottom and I don’t use it because I would have to sit on the floor to make the steaks. It’s just not worth the pain and aggravation so I use my little George Forman grill to make them and they turn out just as good!
Category: recipes
One Comment
Tags: broil, broiler, brown, butter, garlic, grill, kitchen bouquet, onion, pepper, salt, steak
I’ve been checking hotels and thinking ahead about a vacation. Anyplace we go will have to have great food. I saw a great review for the Border Grill at the Mandalay Bay hotel las vegas. Another great place to eat is ENVY steak restaurant in Las Vegas. They have gourmet steaks made with the best, fresh ingredients gathered from around the country.
Hubby and I love our steaks and we are always on the lookout for the best, melt in your mouth steak we can find.
What place do you think makes the best steak in the world?
It’s a beautiful evening outside and it would be great to barbecue some steaks. I would do that if we were allowed to barbecue here but the association doesn’t allow that. There would be plenty of light from the outdoor lighting to throw some steaks on the grill and use this recipe that I found at the Weber grill website.
Paprika-Rubbed Steaks with Pickled Onions
For the onion:
1 small red onion
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To prepare the onion: Cut the onion in half through the root end. Trim off the ends. Slice the onion as thinly as possible and place the slices in a nonreactive, shallow glass dish. Add the remaining onion ingredients and toss together to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. Mix the paprika, brown sugar, salt, and pepper in a small bowl and sprinkle the seasonings on both sides of the steaks. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top and mashed sweet potatoes on the side, if desired.
Makes 4 servings.
