Recipe 34: Blech!
Dec. 1st, 2006 12:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ninevirtues(Otherwise known as slow-cooker London Broil, from allrecipes.com.)
Okay.... armed with the theory that one can take a cheap cut of beef and do something clever with it, like marinade it, to make it edible... we tried this recipe:
2lbs flank steak; 1 can condensed tomato soup; 1 can condensed cream of mushroom soup; 1 package dried onion soup mix. Place steak in bottom of slow cooker; combine soups and pour over top; top with soup mix; slow cook on low for eight hours; eat.
Okay, I remember Mom doing something sort-of similar with cheap meat and dried onion soup mix, and I remember liking it at the time. So we followed this recipe, except that R will not eat mushrooms at any time, in any form, for any reason, at all, ever. (This is what happens when you graduate from RIT, not UCSC. ;-) So we used cream of onion soup mix, which seemed like a reasonable substitute.
Sadly, though, the result was stringy, chewy, and tasted like it had been stewed in flavored onion salt. (Too much onion, apparently.) Bleck! Time to try something else.
Okay.... armed with the theory that one can take a cheap cut of beef and do something clever with it, like marinade it, to make it edible... we tried this recipe:
2lbs flank steak; 1 can condensed tomato soup; 1 can condensed cream of mushroom soup; 1 package dried onion soup mix. Place steak in bottom of slow cooker; combine soups and pour over top; top with soup mix; slow cook on low for eight hours; eat.
Okay, I remember Mom doing something sort-of similar with cheap meat and dried onion soup mix, and I remember liking it at the time. So we followed this recipe, except that R will not eat mushrooms at any time, in any form, for any reason, at all, ever. (This is what happens when you graduate from RIT, not UCSC. ;-) So we used cream of onion soup mix, which seemed like a reasonable substitute.
Sadly, though, the result was stringy, chewy, and tasted like it had been stewed in flavored onion salt. (Too much onion, apparently.) Bleck! Time to try something else.
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no subject
Date: 2006-12-01 05:32 pm (UTC)First, brown the flank steak nicely in a skillet in a little butter; then put it in the bottom of the slow cooker.
Second, mix the dried onion soup mix (or whatever other seasoning mix you decide to use) with the cans of soup (which you already know that you use undiluted). Then pour the resulting mix over the nicely browned flank steak. [And I'd recommend two cans of tomato instead of one tomato and one mushroom -- but that's a matter of personal taste.]
This won't be gourmet cuisine when you get through with it, but I guarantee that it will be better than what you got when you followed that recipe. And if you can add a cup of red wine -- also carefully mixed into the sauce before it's poured over the meat -- it will be even better.
no subject
Date: 2006-12-03 03:32 am (UTC)Try here:
Date: 2006-12-11 02:04 pm (UTC)Greater Bay Area Costumer's Guild (and if they don't have a Santa Cruz member, they probably know someone who knows someone...)
http://www.gbacg.org/
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