I had a nasty tumble last Friday and have been instructed by the doctor to stay off the sprained ankle for two weeks. I had doubts I'd be doing any cooking whatsoever, but I surprised myself by preparing a slow cooker with a little help from Sweet Harold.
I think y'all will enjoy this one. You can definitely add this one to your "comfort food" or "slow cooker" file.
1 can Golden Mushroom Soup
1 can beef broth
2 envelopes dry onion soup mix
1 T. minced garlic
freshly ground black pepper
1 1/2 lbs. cubed beef steak
1 large yellow onion, halved lengthwise, and then thickly sliced into chunks
1 green bell pepper, thickly sliced
1 yellow bell pepper, thickly sliced
1 red bell pepper, thickly sliced
Cooked white rice
Chopped parsley for garnish
Set the slow cooker to high heat setting.
In a medium bowl, whisk together the Golden Mushroom Soup, beef broth, and dry onion soup mix. Stir in garlic and freshly ground black pepper. Add a 1/4 cup or so of this mixture into the slow cooker.
Add a layer of cubed beef steak, top with half of the onion chunks and half of the peppers.
Pour half of the soup mixture over the steak and vegetables.
Cover and let cook 3 - 4 hours on high or lower heat to low and let cook 5 - 6 hours.
Serve over cooked rice and top with chopped parsley.