°2 pounds of beef broth.
°Cream of Condensed Mushroom Soup, I used 1 medium can.
°Brown gravy mix, you will need one can.
°Beef broth, I was using 1 cup
°Small onion, cut into cubes
°2 cloves minced garlic
°A tsp cornstarch mixed with a tsp of water.
The method of work:
Combine cream of mushroom soup, broth mixture, beef broth, diced onion, and minced garlic in a medium bowl.
Mix all the ingredients together, it’s okay if the mixture is a bit lumpy; As it cooks in the slow cooker, the lumps melt and the mixture is smooth.
Put the cooked meat in a 4-liter saucepan and put it on a low heat. Pour the broth mixture over the steak and mix it all together gently.
The fourth step:
Cook for seven hours on LOW with the lid on. Once the meat is cooked through, remove it from the pan with a perforated spoon and set it aside.
Combine the cornstarch and water mixture into the broth by stirring it, this will thicken the broth.
Put the meat back into the crock pot and simmer for another 5 minutes, or until the meat broth has thickened somewhat.
Serve with egg noodles, cooked rice or mashed potatoes, for the perfect topping.
It’s important not to overcrowd the pan, as this can steam the meat rather than brown it properly. Cook the meat in batches if necessary to prevent the pieces from getting too close together when browning.
I will occasionally add sliced mushrooms to the onions while making brown gravy because they add a nice taste to the sauce.
A drop of heavy cream can be added to the broth to enhance its richness even more.