Crockpot Peppercorn Steak
Peppercorn Steak recipe -- made in the slow cooker. Uses fresh mushrooms, peppers, tomato sauce, Worcestershire sauce. Easy and delicious!
Originally written during my Year of Slow Cooking experiment.
Day 193.
I have been getting so many wonderful emails and comments with recipes!
I'm having a ball sorting through them all.
Krystle emailed me and shared one of her family's favorite meals with me--peppercorn steak.
I just so happened to have a package of frozen steaks in the freezer, and gave it a try yesterday.
Her original recipe called for using canned tomato soup, but after a trip to the grocery store, I learned that many cans of tomato soup are thickened with wheat starch--not good in our house.
So I tweaked a little, and was quite happy with the results!
The Ingredients.
serves 4 to 6
4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.) (approximately 3 pounds of meat; can use stew meat or chuck roast, too, if you'd like)
1 cup tomato sauce
1/2 cup Worcestershire sauce (Lea Perrins is GF)
1/4 cup of water
2 chopped bell peppers (I used one yellow, one green)
1 chopped yellow onion
8 ounces sliced mushrooms
1 tablespoon Italian seasoning
1/4 teaspoon black pepper
The Directions.
Put the meat in the crockpot; mine was still frozen solid.
Cover with the chopped vegetables.
Pour in the tomato sauce, Worcestershire, and water.
Add the Italian seasoning and black pepper.
No need to stir.
Cover and cook on low for 7-9 hours, or on high for 4-6.
I cooked our dinner for 6 hours on high.
The Verdict.
I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the panggangan or on the grill.
The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery.
I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.
This makes a lot of sauce.
I bet you could use the remaining sauce as a soup base or to make a fabulous gravy.
We ate our meat and veggies separate on the dinner plate, with a spinach salad.
One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast.
And maybe sometimes for snack. After I eat my banana. Of course."
And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days.
She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...
thank you, Krystle, for a great meal, and a keeper recipe!
Originally written during my Year of Slow Cooking experiment.
Day 193.
I have been getting so many wonderful emails and comments with recipes!
I'm having a ball sorting through them all.
Krystle emailed me and shared one of her family's favorite meals with me--peppercorn steak.
I just so happened to have a package of frozen steaks in the freezer, and gave it a try yesterday.
Her original recipe called for using canned tomato soup, but after a trip to the grocery store, I learned that many cans of tomato soup are thickened with wheat starch--not good in our house.
So I tweaked a little, and was quite happy with the results!
The Ingredients.
serves 4 to 6
4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.) (approximately 3 pounds of meat; can use stew meat or chuck roast, too, if you'd like)
1 cup tomato sauce
1/2 cup Worcestershire sauce (Lea Perrins is GF)
1/4 cup of water
2 chopped bell peppers (I used one yellow, one green)
1 chopped yellow onion
8 ounces sliced mushrooms
1 tablespoon Italian seasoning
1/4 teaspoon black pepper
The Directions.
Put the meat in the crockpot; mine was still frozen solid.
Cover with the chopped vegetables.
Pour in the tomato sauce, Worcestershire, and water.
Add the Italian seasoning and black pepper.
No need to stir.
Cover and cook on low for 7-9 hours, or on high for 4-6.
I cooked our dinner for 6 hours on high.
The Verdict.
I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the panggangan or on the grill.
The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery.
I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.
This makes a lot of sauce.
I bet you could use the remaining sauce as a soup base or to make a fabulous gravy.
We ate our meat and veggies separate on the dinner plate, with a spinach salad.
One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast.
And maybe sometimes for snack. After I eat my banana. Of course."
And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days.
She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...
thank you, Krystle, for a great meal, and a keeper recipe!
