Skirt Steak In Cream Gravy Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
2 lb: boneless beef skirt steak,
1: or boneless beef round steak,
1: (1/2 thick) rolled and tied,
1: 14 1/2 oz. can beef broth,
1: 4 oz. can sliced mushrooms,,
1: drained,
1 1/2 teaspoon: minced garlic,
1/3 cup: light cream or milk,
2 tablespoon: all-purpose flour,
2 tablespoon: snipped fresh parsley,
1: optional: cooked vegetables,
Directions:
Sprinkle beef with pepper. Place in 4 quart slow cooker. If necessary, cut
beef to fit. Add broth, mushrooms and garlic. Cover and cook on low for 8
to 10 hours or on high 4 to 5 hours. With slotted spoon, transfer beef and
mushrooms to serving platter. Cover to keep warm. Skim fat from cooking
liquid and discard. GRAVY: Pour 2/3 cup of cooking liquid into a small
saucepan. In a jar combine cream or milk and flour. Cover and shake well to
mix. Add to saucepan. Cook and stir until thickened and bubbly. Then cook
and stir for 1 minute more. Stir in parsley. From Better Homes and Gardens.
Yield: 4 servings
Source from luhu.jp
beef to fit. Add broth, mushrooms and garlic. Cover and cook on low for 8
to 10 hours or on high 4 to 5 hours. With slotted spoon, transfer beef and
mushrooms to serving platter. Cover to keep warm. Skim fat from cooking
liquid and discard. GRAVY: Pour 2/3 cup of cooking liquid into a small
saucepan. In a jar combine cream or milk and flour. Cover and shake well to
mix. Add to saucepan. Cook and stir until thickened and bubbly. Then cook
and stir for 1 minute more. Stir in parsley. From Better Homes and Gardens.
Yield: 4 servings
Source from luhu.jp