This crockpot meal is really savory. The mushroom soup mix with the half & half and beef stock create a delicious gravy for the meat and veggies once cooked. This recipe can be used with both venison or beef chuck steaks sliced.
Let’s Get Cooking!
You will need:
1 package of Beef Chuck Tender Steak or Venison Steak sliced
4-5 Potatoes peeled and sliced
1 package of Carrots peeled and sliced
1 Onion diced
1 package of Onion & Mushroom Soup Mix (Found in the Soup aisle of the grocery store)
1 small can of Condensed Cream of Mushroom Soup
1 & 1/2 cups of Beef Stock
1/2 cup of Half & Half
2 cups of Flour
1 teaspoon of Garlic Powder
1 teaspoon each of Salt & Black Pepper for taste
Pre-heat on medium heat an iron skillet or other skillet with about 3 tablespoons of oil or grease. Place meat onto a cutting board and tenderize each piece of meat with a mallet. Just hit the meat a few times on both sides with the mallet. Mix garlic powder, salt and black pepper into the flour. Then, dip each piece into the flour and well coat the meat. Drop each piece into the hot oil and cook on each side until browned for 2-3 minutes. Drain on a paper towel once finished cooking. In the mean time in a crockpot, whisk the cream of mushroom soup, half & half, beef stock and onion/mushroom soup mix together. Drop in the potatoes, carrots, onion and meat once finished cooking. Cook on high for 3-4 hours or low for 6 hours until gravy is thick and potatoes/carrots are tender. Taste and season with Black Pepper and Salt. Serve with cornbread. The meat will be really tender too.