Melt In Your Mouth Slow Cooker Country Style Steak Recipe 455 Recipes

CROCK POT MELT-IN-YOUR-MOUTH COUNTRY STYLE STEAK

Steps:

• Place cubed steaks in crock pot and set on "Low".
• Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
• Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out.

COUNTRY-STYLE STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

CROCK POT COUNTRY STYLE STEAK

Steps:

• 1. Season steaks with salt and pepper. Put some oil or crisco in skillet to fry the steaks in.
• 2. Roll in flour and brown in hot grease in skillet. You want to get them done and the crock pot will make them really tender.
• 3. Spray crock pot with Pam before you turn it on to get hot.
• 4. As the steaks begin to get done, layer them in the crock pot.
• 5. Put the 1/2 cup of flour in the left over grease in the skillet and brown lightly to medium color to make the gravy. Add the hot water. When it begins to thicken, pour over steaks. Cook on low heat at least half a day.
• 6. If you are cooking for more people, then just double the recipe. I buy steaks that will feed our family. If the steaks are a good size then I cut in half to make more. It's all depends on how many you are serving. Use your own judgement to how much you are going to make.

MELT-IN-YOUR-MOUTH SWISS STEAK

Steps:

• In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
• In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
• In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

MELT IN YOUR MOUTH MARINADE

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

MELT IN YOUR MOUTH STEAK

Steps:

• Place thawed steak in a casserole dish fit to size of steaks.
• Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.
• Combine last seven ingredients in a separate bowl and microwave for 2 minutes.
• Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required).
• Marinate desired time however the longer the better.
• Put the steak on the grill and cook it how you like it.
• (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

EXTREME MELT-IN-YOUR-MOUTH STEAKS

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

CROCK POT MELT-IN-YOUR-MOUTH CUBE STEAK & GRAVY

Steps:

• Place the meat in the bottom of your crockpot.
• On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot.
• If you are adding onions and/or mushrooms, add them also.
• Cook, on LOW, for 8 hours.
• *You can also use round steak and add peeled, white potato quarters.

MELT-IN-YOUR-MOUTH SLOW COOKER COUNTRY STYLE STEAK RECIPE - (4.5/5)

Steps:

• Put flour in Ziploc bag and add cube steak pieces; toss to coat well. Heat large skillet on med-high heat and add desired amount of vegetable oil. Brown steaks quickly on both sides, sprinkling both sides with pepper. Spray inside of slow cooker with cooking spray. Stack browned cube steaks in cooker; top with sliced onion and mushrooms. Mix mushroom gravy, gravy packets, water and Worcestershire; stir well. Pour over cube steak mixture. Cover and cook on low 6-1/2 hrs. Serve gravy with mashed potatoes, rice or noodles. ** Can also add sliced green or red bell peppers on top of onions and mushrooms if desired.

MELT IN YOUR MOUTH STEAK

Steps:

• In a small bowl combine butter, garlic, onion powder, salt, parsley flakes and lemon juice; mix well.
• Place mixture down the center of a 12” square piece of waxed paper and roll into a log.
• Wrap tightly and refrigerate about 2 hours or until firm.
• Season both sides of the steaks with pepper, broil or grill steaks.
• As the steaks are cooking place four ¼” thick slices of the seasoned butter on the steaks.
• Just prior to serving place a slice of the buttered mixture on each steak.