Slow cooker round steak
- 2-3 lbs of round steak (any animal, wild or farmed, will do!)
- ¼ cup flour
- 1 tsp pepper
- 1 tsp salt
- 1 tsp parsley
- 2 tbsp Canola oil
- ¼ cup butter (melted)
- 2 large onions (sliced)
- 2 medium green peppers (sliced)
- 2 cloves garlic (crushed)
- 1 can diced tomatoes (drain half of the liquid away)
- 1 tsp paprika
- 1 tsp dried mustard
- Salt and pepper (to taste)
- 3 cups rice (cooked) (I love brown & wild rice blends, but you go with your heart on this one)
- Sour cream
Directions
- Pour oil into a frying pan and heat to medium-high
- Mix flour, pepper, salt, and parsley in a bowl
- Evenly coat steaks with flour mixture by tossing them around in the bowl and patting it in
- Sear steaks on both sides (Don’t cook too long! The oil should be hot enough that it browns the meat in only a minute or two. As soon you have a golden crust form, flip and sear the other side)
- Transfer meat to the bottom of a lightly greased slow cooker
- Drizzle melted butter over meat, and add the onions, green peppers, garlic, and tomatoes. Do not mix, just leave in messy layers.
- Sprinkle paprika and mustard, add more salt and pepper if desired
- Turn slow cooker on low and cook covered for 6 hours
- Give mixture a gentle stir, being careful not to break up the meat too much (yes, it will be that tender!)
- Cook rice according to directions
- Serve hot steak mixture over hot rice, with a spoonful of sour cream if desired.
- Tell your guests that it was a round steak. Or don’t. Either way, let them think you’re a culinary wizard.