Crockpot Peppered Steak

When I was growing up, a friend of my mom shared a recipe with my mom that I have made many times throughout the years. It was a peppered steak recipe that allowed for any type of meat swap. For example, we mostly used cubed steak because it was extremely economical at the time (think early 1980s), but you could use sirloin tips or steak stirfry strips, or steak fajita strips, etc. With the cubed steak, we would always flour it and fry it up before adding the ingredients to the pan, but that often was oily due to the flour absorbing so much oil from the frying. Of course, the other cuts of meat would often be tough and difficult to chew.

I hadn't made it in a long time, but I did know that I'd cooked something similar to it and the meat turned out super tender due to being cooked most of the day in the crockpot. While walking through the store with a friend, we came across the new Campbell soup flavors with the cream of mushroom and garlic. Of course, inspiration struck! I decided to try the recipe one more time, but this time I'd cook it in the crockpot.

Needless to say, it was tender and delicious. The steak melted in your mouth. I served mine over rice because that's what I had on hand, but you can serve it over egg noodles if you choose.

If making this dish, I highly recommend a crockpot that switches over to the warm setting once the cooking is done. I personally use this slow cooker. It has been a lifesaver when I've had to run out of the house and wasn't home when it was ready.