Slow Cooker Chopped Steak With Onion Mushroom Gravy Recipes

SLOW-COOKER MUSHROOM SWISS STEAK AND GRAVY

Steps:

• In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.

SLOW-COOKER SWISS STEAK AND GRAVY

Steps:

• Sprinkle beef with salt and pepper. Place beef in 3 1/2- to 4-quart slow cooker, sprinkling onion and mushrooms with liquid between layers of beef. Pour soup over beef.
• Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

SLOW COOKER CHOPPED STEAK WITH ONION MUSHROOM GRAVY

Steps:

• *Regular soup and stock cubes may be used if you wish.
• Add the bread crumbs, instant onions, garlic powder, crushed stock cubes and milk in a medium bowl. Mix and let stand about 5 minutes.
• Mix ground beef into the bread crumb mixture, mixing well. Form into 4 thin burgers.
• Heat a large skillet over high heat and add oil.
• Dust burgers with the flour then add to hot skillet. Brown for about 1 minute each side-you aren't cooking the meat, just quickly browning.
• Place browned burgers in the bottom of a slow cooker (I used a 5 quart), stacking if necessary.
• Mix the soups, mushrooms, gravy mix and water in a small bowl. Pour over burgers.
• Cover and cook on LOW 6-8 hours.

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

EASY CROCK POT BAKED STEAK AND MUSHROOM GRAVY

Steps:

• Place frozen or thawed beef in a crock pot sprinkle with salt and pepper.
• Place chopped onions on top.
• Pour beef broth over beef and onion.
• Cook on low for 5 to 6 hours.
• Add soup, mushrooms, and gravy mix. Stir well.
• Cook on low an additional hour or on high for 30 minutes.
• Serve with mashed potatoes.

SLOW COOKER BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
• Add mushrooms and onions to crockpot.
• Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.