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I’m usually known for my strange suppers. I have a blog, so I have to have something unique to blog about, right? Well, my family has to eat all the concoctions. On one particular occasion, I decided to try going for something normal that everyone would like. My mom had been contemplating cleaning out the freezer and there were some miscellaneous beef cuts in there from back when we had purchased half a cow maybe two years ago. The job of using bits and pieces usually falls to me, so in this instance, I grabbed 3 unidentified packages of meat, chucked them in the crockpot (still frozen) with some simple spices, and turned out a traditional spread that the family really enjoyed. Normal comfort food tastes surprisingly good. I’m going to have to go the traditional route a little more often – although squid with kelp noodles is good once in awhile (one of these days I’ll post my recipe for that, along with the video my sister took of me eating it).
As far as those miscellaneous beef cuts go, I think I used 2 flank steaks and 1 package of cube steak. It came to three pounds altogether, and the pieces were no more than an inch thick. I got the meat out after lunch and had no idea if the meat would thaw out in time for supper. Not daunted, I just pitched everything into the crockpot on high and it was perfect for supper at 6:30. Flavorful, tender beef, normal-tasting gravy, and creamy mashed “potatoes” made for a filling, tasty meal that was enjoyed by all. Even the pickier members of the family gave their approval.
The whole mushrooms in this are just awesome, the gravy is the perfect compliment to my Garlic Mashed Caulitoes, and the beef is tender and hearty. Family friendly, super easy, and made in the crockpot – what could be better?
You can find this recipe in my cookbook, Necessary Food.
- 3 lb. frozen fairly thin beef cuts (I used 2 flank steaks and a package of cube steak)
- 1 large onion, sliced
- 8 oz. fresh mushrooms, left whole
- 1 T Worcestershire sauce (or an allergy friendly alternative)
- Salt to taste
- ½ tsp. black pepper
- 2 tsp. crushed garlic (I used Trader Joe's brand)
- 1 tsp. dill weed
- Place the frozen meat in a crockpot. Top with the onion slices, mushrooms, and seasonings. Cook on high until the beef is tender and cooked through (cook time will vary according to how thick your meat pieces are) - I left mine on high for approximately 5 hours (this isn't really a hard-and-fast number). You may wish to flip the pieces of meat once during cooking for more even cooking as well as to get the spices distributed. When the meat is done, slice it into smaller pieces and let it soak in the juices on the "keep warm" setting of your crockpot until you're ready to eat.
- To make gravy, use 1 T of oat fiber and ¼ tsp. of xanthan gum for every cup of beef broth. A cup of gravy serves about 4 people. Heat the beef broth in a nonstick saucepan. Whisk in the oat fiber and xanthan gum (add the xanthan gum while whisking so it doesn't clump). Add salt and pepper to taste. Simmer for a few minutes to thicken.
- I served this meal with garlic mashed cauliflower (see a link below for the recipe) and some green peas (Trim Healthy Mamas, go easy on peas in an S setting).
Click here to get the Garlic Mashed Caulitoes recipe.
- Oat Fiber
- Xanthan Gum
- You can purchase gluten free oat fiber from the Trim Healthy Mama online store.
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