NonNobis
Registered User
I recently made this baked steak for a raising at my lodge and it was a huge hit. Great recipe for feeding lots of hungry brethren!
I modified this recipe to add 5 red onions and 2 packs of baby portobello mushrooms. Slice and sauté the shrooms and onions first. Then layer the steak first then veggies then more steak then top off with veggies. I also added 3/4 bottle if Lea and Perrins worchestshire sauce to the water for deglazing the pan. I doubled the recipe and there were no leftovers!!
BAKED STEAK
ABOUT 10 POUNDS ROUND STEAK
3 CUPS FLOUR
2 TEASPOONS SALT
1 TEASPOON PEPPER
1-2 STICKS BUTTER
TRIM FAT FROM STEAK AND CUT INTO SERVING PIECES. PLACE FLOUR, SALT AND PEPPER IN LARGE ZIPLOCK BAG, SHAKE TO MIX. PLACE SEVERAL PIECES OF STEAK INTO ZIPLOCK BAG AND SHAKE TO COAT WITH FLOUR MIXTURE.
MELT TABLESPOONS OF BUTTER IN LARGE SKILLET. BROWN FLOUR COATED PIECES OF STEAK. ADD ADDITIONAL BUTTER AS NEEDED.
PLACE BROWNED STEAK INTO CROCKPOT SET ON LOW.
TO MAKE GRAVY, ADD WATER TO REMAINING FLOUR MIXTURE. SHAKE UNTIL ALL FLOUR IS ABSORBED. POUR INTO SKILLET AND HEAT UNTIL THICKENED. WANT GRAVY TO BE CONSISTENCY OF THICK PASTE.
POUR GRAVY ONTO TOP OF STEAK IN ROASTING TRAY COVERED WITH FOIL OR CROCKPOT COOK ON LOW FOR 12 HOURS
HOURS.
Sent From My Freemasonry Pro App
I modified this recipe to add 5 red onions and 2 packs of baby portobello mushrooms. Slice and sauté the shrooms and onions first. Then layer the steak first then veggies then more steak then top off with veggies. I also added 3/4 bottle if Lea and Perrins worchestshire sauce to the water for deglazing the pan. I doubled the recipe and there were no leftovers!!
BAKED STEAK
ABOUT 10 POUNDS ROUND STEAK
3 CUPS FLOUR
2 TEASPOONS SALT
1 TEASPOON PEPPER
1-2 STICKS BUTTER
TRIM FAT FROM STEAK AND CUT INTO SERVING PIECES. PLACE FLOUR, SALT AND PEPPER IN LARGE ZIPLOCK BAG, SHAKE TO MIX. PLACE SEVERAL PIECES OF STEAK INTO ZIPLOCK BAG AND SHAKE TO COAT WITH FLOUR MIXTURE.
MELT TABLESPOONS OF BUTTER IN LARGE SKILLET. BROWN FLOUR COATED PIECES OF STEAK. ADD ADDITIONAL BUTTER AS NEEDED.
PLACE BROWNED STEAK INTO CROCKPOT SET ON LOW.
TO MAKE GRAVY, ADD WATER TO REMAINING FLOUR MIXTURE. SHAKE UNTIL ALL FLOUR IS ABSORBED. POUR INTO SKILLET AND HEAT UNTIL THICKENED. WANT GRAVY TO BE CONSISTENCY OF THICK PASTE.
POUR GRAVY ONTO TOP OF STEAK IN ROASTING TRAY COVERED WITH FOIL OR CROCKPOT COOK ON LOW FOR 12 HOURS
HOURS.
Sent From My Freemasonry Pro App