This is a family favorite!
You can slow cook it in the oven or use a counter top slow cooker.
It takes at least 3 hours to cook (you want the meat to be tender and falling off the bone).
Use an inexpensive cut of meat like Chuck or blade steak large enough to feed the number of diners you are preparing food for. The blade steak picture here fed 3 hungry adults.
1 package of onion soup mix
2 cups of water
2 cups of red wine
2-3 Tbsp. butter
2 cups of liquid (wine, water, or beef stock) to add during cooking.
2 cups of sliced mushrooms
3 or 4 Tbsp. of fresh chopped parsley
1 – 2 Cloves of garlic, sliced thin
Pepper to taste
1/2 a bag of cooked egg noodles for 2 – an entire bag for 4
Note: If you don’t use alcohol, you can substitute the wine with unsalted beef stock or just double the water. The idea is to create gravy so cover the blade steak in liquid, whether you are using a lasagna pan or a slow cooker, to start, and top up half way through cooking.
Mind the salt factor here – the onion soup mix is pretty salty so taste to make sure the beef stock doesn’t make the broth too salty.
Method. Saute mushrooms, parsley and garlic in butter and set aside.
Season meat with pepper (you might not need salt) and brown meat on both sides and place in slow cooker or a 4 quart rectangle pan. Use a bit of wine, water or stock in the hot pan to gather up all the browning and ‘goodness’ left over in the pan. Pour that over the steak.
Sprinkle meat with onion soup mix and pepper. Add water and red wine (or beef stock), parsley, garlic and mushrooms. Cover with foil (or lid if using a slow cooker) and cook low and slow (220F) until the meat is tender and separating from the bone (3 hours).
Be sure to top up the liquid in the pan or slow cooker half way through cooking if needed so the meat doesn’t dry out. I usually add a mix of wine and water if more liquid is necessary. You’ll want some of the delicious sauce from the pan on your noodles so keep the liquids topped up and almost covering the steak at first then let the liquids reduce to about half that amount for gravy.
When you are happy with the tenderness of the meat, portion and serve over egg noodles. Cover with the gravy/juice from the pan.
Somebody couldn’t wait for me to get a better picture before they dug in… 🙂
Lick My Dish 