Another success today. I’ve started replenishing the freezer for the truck driver. I followed the recipe precisely, and the result was absolutely delicious 😊
Hearty Slow-Cooked Mustard and Brown Sugar Steak
INGREDIENTS:
1 kg Oyster Blade steak (or any affordable casserole-style steak)
3 tablespoons of creamy, bottled mild American mustard
3 tablespoons of brown sugar
2 heaped tablespoons of plain flour
Salt and pepper
1/2 cup of tomato sauce/ketchup (I used low sugar, but regular works fine)
1/8 cup of soy sauce (I use reduced salt, but regular is fine)
1 large brown onion, thinly sliced
(2 large plastic freezer bags)
INSTRUCTIONS
Add mustard and sugar to a freezer bag.
Add raw steaks to this bag and toss and rub around to coat the steaks with the mustard-sugar mix.
In a second freezer bag, add flour and season with salt and pepper.
Transfer the steak from the first bag into the second flour bag and toss to coat them with the flour mix.
Remove steaks from the bag and lay them in the slow cooker (in a single layer if possible).
Top with sliced onion.
Combine the sauces and pour over the steaks.
Cook on LOW for 5 hours.
Notes
Serve with vegetables and mashed potatoes, drizzled with the rich gravy. You do not need to add any water to this dish 🙂 That’s not a typo. Some have added half a cup, but it really isn’t necessary.
This was one of my favorite recipes that my mother used to cook when I was a child. If she were here now, I’m sure she’d be so proud to see her recipe shared for all to try. Enjoy!