I am so proud of myself. Perhaps this Fall Into Cooking meme is just what I needed to discover my latent culinary talents!! I made last week’s recipe ~ Pumpkin Dump Cake ~ and I love it!!! I have never been one of those people that had ‘a dish’. You know what I am talking about. It seems as though every family get together we have, everyone is asked to bring their ‘signature’ dish. Miss Lisa’s is homemade cheesecake, Miss Sally’s is coleslaw, Miss Anna’s is her famous oatmeal cake. Mine is ~ well there is no mine ~ until now. I have found my holiday signature dish! No kidding. It is easy and fabulous.

This week’s recipe is one that I found over at Full Bellies, Happy Kids:

  SMOTHERED STEAK

Serves: 4

2 tablespoons all-purpose flour
1/4 teaspoon pepper
4 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 teaspoons canola or corn oil
8 ounces sliced button mushrooms
1/2 medium onion, thinly sliced
1 cup fat-free, no-salt-added beef broth
2 tablespoons imitation bacon bits
2 teaspoons soy sauce (lowest sodium available)
1 teaspoon molasses
1 cup frozen green beans

1. In a shallow bowl or plate, stir together the flour and pepper. Coat the steaks on both sides with the mixture, shaking off the excess.
2. Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the steaks for 2 to 3 minutes on each side, or until browned. Transfer to a plate.
3. In the same skillet, cook the mushrooms and onion for 2 to 3 minutes, or until the onion is tender-crisp, scraping to dislodge any browned bits and stirring occasionally. Stir in the broth, bacon bits, soy sauce, and molasses. Add the steaks. Bring to a simmer, still on medium high. Reduce the heat and simmer, covered, for 35 to 40 minutes, or until the steaks are almost tender. Stir in the green beans. Simmer for 6 to 8 minutes, or until the steaks are tender and the beans are cooked through.

Slow-Cooker Method: After browning the steaks and cooking the mushrooms and onion, put all the ingredients except the green beans in a slow cooker. Cook on low for 4 to 6 hours, adding the green beans for the last hour of cooking, or on high for 2 to 3 hours, adding the green beans for the last 30 minutes of cooking.

I’m going to do the Slow-Cooker Method. Check in next week to see how it turns out.

Don’t forget to join in and leave your name with Mr. Linky!!