Ingredients
2 lbs chuck steak from the Commissary
Garlic powder, to taste
5 cups of water
5 teaspoons of beef flavor "Better than Bouillon" broth paste
1 pack McCormick "Au Jus" gravy mix
1 10-oz can Rotel Diced Tomatoes & Green Chiles, Original
1 8-oz can of Hunts tomato sauce
3 radishes, cut into bite-size pieces
5 celery sticks, cut into bite-size pieces
1 16-oz packet of whole mushrooms
1/2 onion, diced
Instructions
1. Defrost steak in microwave (auto setting per pound, about 12 minutes). Cut into slices and sautee in medium heat in canola oil to brown the meat. Add garlic powder while cooking. Cut into bite-size pieces and add to slow cooker.
2. Add water, bouillon, au jus pack, diced tomatoes & green chiles, tomato sauce, radishes, celery, mushrooms and onion.
3. Cook for eight hours on low setting.
2 lbs chuck steak from the Commissary
Garlic powder, to taste
5 cups of water
5 teaspoons of beef flavor "Better than Bouillon" broth paste
1 pack McCormick "Au Jus" gravy mix
1 10-oz can Rotel Diced Tomatoes & Green Chiles, Original
1 8-oz can of Hunts tomato sauce
3 radishes, cut into bite-size pieces
5 celery sticks, cut into bite-size pieces
1 16-oz packet of whole mushrooms
1/2 onion, diced
Instructions
1. Defrost steak in microwave (auto setting per pound, about 12 minutes). Cut into slices and sautee in medium heat in canola oil to brown the meat. Add garlic powder while cooking. Cut into bite-size pieces and add to slow cooker.
2. Add water, bouillon, au jus pack, diced tomatoes & green chiles, tomato sauce, radishes, celery, mushrooms and onion.
3. Cook for eight hours on low setting.
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