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Steak in Cream Gravy

Posted by on Oct. 29, 2009 at 11:06 AM
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 Steak in Cream Gravy

2 lb boneless beef skirt steak or boneless beef round steak (1/2
thick), rolled and tied
ground black pepper
1 (14 1/2 oz.) can beef broth
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp minced garlic
FOR THE GRAVY:
1/3 cup light cream or milk
2 tbsp all-purpose flour
2 tbsp snipped fresh parsley
cooked vegetables (optional, to serve)

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.

TO MAKE THE 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.

Servings: 4

 


 


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by on Oct. 29, 2009 at 11:06 AM
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