Is it ok to cook a steak in the slow cooker? If so, what are some simple ingredients to add with it?!


Question: If you're using a slow cooker, the only thing you can do is braise it, which means to cook it in liquid. You don't mention what cut of meat, but generally braising will take the toughest, leatheriest peices of meat into fall off the bone tender.

A very simple recipe is to just use tomato paste with water, a clove of finely diced garlic, diced white onion and perhaps 2-4 ounces of a red wine. You can also use spaghetti sauce in place of eveything except the wine.

The main trick here is for the liquid to be somewhat watery. If you use spaghetti sauce, it's usually too thick and will burn. Add the sauce and wine to the preheated cooker and mix it well. If it's still clumpy, add a little bit of water.

Place the steak in the cooker and make sure the meat is completely submerged. You should shoot for no more than one inch of liquid above the meat. Close the lid and let the machine do it's job.

The longer you cook this, the more tender the steak will become. The acids in the tomatoe paste or spaghetti sauce will break down the protiens in the meat, and make it very tender. Most likely, you won't even need a knife to cut the meat. In addition to making the meat tender, the liquid will also impart the flavors into the meat. If you add spices, go light because you will taste them.

Let it cook for a good 45 minutes to 1 hour.


Answers: If you're using a slow cooker, the only thing you can do is braise it, which means to cook it in liquid. You don't mention what cut of meat, but generally braising will take the toughest, leatheriest peices of meat into fall off the bone tender.

A very simple recipe is to just use tomato paste with water, a clove of finely diced garlic, diced white onion and perhaps 2-4 ounces of a red wine. You can also use spaghetti sauce in place of eveything except the wine.

The main trick here is for the liquid to be somewhat watery. If you use spaghetti sauce, it's usually too thick and will burn. Add the sauce and wine to the preheated cooker and mix it well. If it's still clumpy, add a little bit of water.

Place the steak in the cooker and make sure the meat is completely submerged. You should shoot for no more than one inch of liquid above the meat. Close the lid and let the machine do it's job.

The longer you cook this, the more tender the steak will become. The acids in the tomatoe paste or spaghetti sauce will break down the protiens in the meat, and make it very tender. Most likely, you won't even need a knife to cut the meat. In addition to making the meat tender, the liquid will also impart the flavors into the meat. If you add spices, go light because you will taste them.

Let it cook for a good 45 minutes to 1 hour.

This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.

PREP TIME 15 Min
COOK TIME 8 Hrs

INGREDIENTS
1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



DIRECTIONS
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Of course it's okay.Add some chunky potatoes,cut-up celery & mushrooms(if you have them).You'll like it!!

It's okay. however, what kind of steak. If round steak cut into cubes and add veggies like potatoes, carrots, green beans, etc. with an enevelope of seasoning for beef stew. If the steak is a good cut, I would not waste it on a crock pot meal.

Yeah its really good! I add red wine, and blended onion/garlic, and some beef stock, and some mushrooms to it, then i serve that over rice or mash. Its really nice!

Yes as long as you get the right cut....dont know what you call it in america, but here it is 'shoulder steak' or stewing steak, bought chopped ready often from the butcher. Slow cooking it is great as the longer it cooks the more tender it gets. Brown it first then add stock adn red wine, some small onions or sliced onions then add soem mushrooms about 1/2 hour before you want to eat it. Oh and a bay leaf too!

that would make the steak tuff. But you can make a beef stroganoff or beef stew like that.

Yes it's ok. My favorite is Peppered
steak.

1 1/2 to 2 lbs. round steak
1 (14.5 oz.) can of diced tomatoes
1 large sweet onion, sliced
1 large green bell pepper, sliced
Trim fat from steak and tenderize with Adolph's meat tenderizer. Salt and pepper to taste. Cut into serving size proportions. Put steak in bottom of cooker and add tomatoes, then onions and top with bell peppers. Cook on low all day, 8 to ten hrs. Serve over white rice with a tossed green salad. The meat is soooo tender!





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