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Cooking to dredge2/29/2024 If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post. Add the steaks back to the gravy to coat, then serve hot, spooning on lots of gravy.All posts must be cooking related.Cover it, and let this mixture cook until thickened. Whisk the cornstarch with the cold water, and then whisk these into the soup mix in the crock pot.30 minutes before serving, remove the steaks from the gravy, and cover them to keep warm.Put the onions on the top of everything in the slow cooker, and then cover it and set a time for 6 to 8 hours on low or 3 to 4 hours on high.Bring the liquid in the pan to a quick boil, then cut the heat, and pour it over the steaks in the slow cooker.Use a wooden spoon or silicone spatula to scrape to get up all the tasty browned bits. Put the browned steaks into the slow cooker, then carefully pour the soup and broth mix into the hot frying pan.While the steaks brown, whisk the soup and broth together, then drain the mushrooms, and stir them into the soup and broth blend.Heat the oil in a deep frying pan over medium-high heat, and when the oil is hot, brown the coated steaks in the hot oil in batches, flipping as needed.Stir to combine, then dredge the cube steaks in the flour. Put the flour on a plate, and add the garlic and pepper.Cut the cube steak into serving-sized pieces, if needed.
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