Saturday, February 20, 2010


Beef top sirloin steak (or any cut of beef you want. Leftover roast beef works great!)
Onion soup mix OR onion, garlic, salt, and pepper
Beef or chicken bullion or broth
Sour cream or plain yogurt

1. Place beef, a small amount of water, and seasonings in slow cooker. Cook until tender. I used 1 lb. of top sirloin steak and cooked it in our 1.5-quart slow cooker with about 1/2-3/4 c. water. My meat was frozen, so I set the slow cooker on high for about 2 hours, then turned it to low for about 3 hours. It would work to cook it on low all day, as well. I used 1/2 packet of onion soup mix, but you can also season it to your own liking.
2. When meat is done, remove from slow cooker and cut into small pieces. Set aside.
3. Skim about 1/4 cup of the fat from drippings (the oily liquid on top) and place in a saucepan. Add about 1/4 cup of flour and combine well. Add remaining drippings and any additional broth or water until you have the amount of sauce you want. If just adding water, be sure to add beef or chicken flavoring if needed. Cook and stir over medium heat until thickened. If the sauce needs to be thicker, combine more flour in a little bit of cold water, then add it to the sauce. Be sure to do a "taste test" and add any seasonings or flavoring if needed.
4. Turn heat to low. Add a small amount of sour cream or yogurt (maybe 1/4-1/2 cup, or however you like it). Yogurt is a healthier alternative and adds a nice little tang, but I used whatever I have on hand.
5. Add meat to sauce and serve over noodles or rice.

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