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Ball-Tip Steak Stew with Mushrooms and Sherry

I often buy meat sliced the ball tip because they are less expensive than other steaks. This cut comes from top round or sirloin. It is not tender, as other steaks, such as T-Bone, and requires thoughtful preparation. Steaks ball party accepted a massage and soak well. Coal can be grilled, pan-grilled or braised.

This cut has a good flavor. Some steaks an inch and a half or more thick. Before cooking thick steaks in a cast iron skillet I cut them in half horizontally to ensure doneness. Tenderness of this cut, ranging from barely chew, to chew, to tender to a certain extent. However, it is not tender, as tenderloin or T-bone.

There are old-fashioned butcher in the town of my shop, and I love to go there because the meat is wonderful and friendly staff. I recently bought some steaks ball party and they were huge, seven inches long, two inches thick. How should you cook? I decided to use the meat for soup recipe I created came from the ingredients at hand.

I had a box of fresh mushrooms in the refrigerator, and decided to add it to the soup. I also had a large collection of tomatoes Rome, as a result of shopping at a discount store, a lot of tomatoes for two years. Although we may eat tomatoes regularly, and feared that the rest of the spoil, and decided to add it to the soup.

It has made this recipe in a Dutch oven or slow cooker. I opted for the method of slow cooker stew was delicious. We had two meals and I froze the rest. Soups serve with crackers or crusty bread, a green salad tossed. This recipe makes about eight servings.

INGREDIENTS:

2-2 1/2 pounds ball-tip steak

2 teaspoons reduced sodium salt

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons onion powder

1 teaspoon garlic powder

1/3 cup all-purpose flour

Olive oil (as needed)

3 cups reduced sodium beef broth

4 tablespoons tomato paste

1 1/2 teaspoons reduced sodium soy sauce

2 teaspoons Worcestershire sauce

1/2 cup very dry sherry

8-ounce box button mushrooms, cleaned and quartered

2 cups frozen, French-cut green beans

2 large Roma tomatoes, chopped

4 tablespoons corn starch (or more)

Cold water

METHOD

1. Insert liner in slow cooker.

2. Cut steaks into 1 1/2-inch cubes.

3. Chop tomatoes and set aside.

4. Combine salt, pepper, onion powder, garlic powder, and flour in plastic zipper bag. Add meat, zip closed, and shake until cubes are well coated with flour mixture.

5. Pour about 2 tablespoons olive oil into skillet. Brown meat in small batches over medium heat, transferring each batch to slow cooker.

6. Add beef broth, tomato paste, soy sauce, Worcestershire sauce, and sherry to skillet. Heat to steaming and pour over steak.

7. Stir green beans and chopped tomatoes into meat mixture with rubber spatula.

8. Cover and set cooker in high. Cook for 1 hour.

9. Turn cooker dial to low and cook 3 more hours.

10. Put corn starch in small bowl. Whisk in cold water until mixture is a thin paste. Drizzle into stew and cook a few more minutes, stirring with rubber spatula, until stew has thickened. Add more cornstarch paste if necessary. Enjoy!

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