Several readers requested this simple and delicious recipe after I wrote my Typical Day post, and if you’ve made my Awesome Pot Roast, you’ll recognize that the gravy is the same. This is one of the first dishes I ever cooked for my husband (before he was my husband). I have no idea how or why I remember that, especially since I can’t even remember what day it is usually.
But that’s not really the point of this post.
And now, to go off on another tangent, I shared this just married photo of my husband and me on Amtrak’s Facebook wall this week, and they added our wedding day as a milestone on their timeline. Which I thought was really cool, and it’s made me pine for our pre-kid days. I was feeling especially nostalgic yesterday, after I listened to Bee play “Hot Cross Buns” on her recorder, over and over, for two hours straight, while sitting in the rocker with DJ, parroting “Don’t scratch, honey bunny,” every time his fingers inched toward one of his “chicken pops.”
DJ seems very confused about what his chickenpox are actually called. So far, we’ve had chicken legs, chicken pops, and yesterday, he pointed to his foot, and said, “Mama, see my chicken box?”
So. What was I saying again?
Oh, yes…the recipe.
2 lbs round steak
2 tablespoons homemade onion soup mix (or sub (1) 1.25-ounce packet of store-bought)
1/2 cup + 2 tablespoons water
1 (10 1/2 ounce) can condensed cream of chicken or mushroom soup (I use chicken, because I hate mushrooms)
1. Cut steak into 6 serving pieces, and trim as much visible fat as possible.
2. Heat 1 tablespoon oil in a large skillet, over medium-high heat. Sear steaks on both sides. Place in slow cooker.
3. Pour off any excess oil in the pan, and deglaze with water, stirring to remove all the browned bits from the bottom. Add onion soup mix, and cream soup, and whisk until smooth. Pour over steaks.
4. Cover and cook on low for 6 to 8 hours (I prefer to cook for the full 8 hours, if possible).
Enjoy, and have a great weekend everybody!