this post is for our barry farm grass fed beef customers. or…anyone else who happens about this blog and would like a suggestion on how to use up your typically tough round steaks!
i was talking with a few people about how to use the round steaks and decided to try a few things for our family so i could share the results. yesterday i put a package of thawed round steaks in the crock-pot in the morning. i added sea salt, coarse ground pepper, a onion cut in wedges (so they coul removed form my darling seamus’ helping and little water. i put it on low and let it go all day. oh, and garlic..i thinly sliced a few good cloves of garlic too. love the garlic!
i decided given my day that soft tacos would be easy to pull together for supper, especially if the meat would be done and ready for me! so, i decided to add my taco seasoning to the crock-pot as well. i have been using this taco seasoning mix. (i don’t use the onion powder or garlic powder…i just add fresh as i cook the meat.) the result was delicious, lean, tender taco flavored meat ready for tacos! i would do it again!
i am also going to crock-pot some more round steaks and use them instead of stew meat (which i don’t have) for this delicious stroganoff recipe! my “renovation” of the recipe is below. two friends made it before me and told me some things they did different as well. so, take your pick🙂
Crock-pot Beef Stroganoff
2ish pounds of round steak ( whatever is in the package🙂 )
28 ounces of beef broth (mine was from soup bones)
1/2 cups water
2-4 tablespoons of worcestershire sauce
1 large onion, sliced to your liking)
fresh mushrooms, the more the merrier i say!
light sour cream (i probably used a little over a 1/2 cup)
1/3 less fat cream cheese (i used half but next time i’ll use less)
in the slow cooker stir in all the ingredients, except the meat AND the cream cheese/sour cream, together. once combined add the meat and mix together.
cook on low for 8 hours. cut up the cream cheese into cubes just before serving and turn crockpot on high. stir the cream cheese and sour cream in until all combined. it took awhile for me it get it all stirred and reach a smooth consistency. you might have to put the lid back on and leave for 10 minutes. i thought about thickening up the broth a bit but it was so good we left it alone! you could. if desired, thicken it up like you would gravy.
Serve over egg noodles. (or someone suggested mashed potatoes? i don’t know about that.)