Crock Pot Ranch House Chicken Fried Steak (SC and Paleo)

By BClover

Serve with hot, fluffy mashed potatoes. TIP: While round steak is traditionally used for this dish, an equally successful version can be made with “simmering steak.” This is cut from the blade or cross rib and is available at many supermarkets.

Ingredients

• 1 tbsp. vegetable oil
• 2 lb. round steak “simmering” steak (see note)
• 2 onions, thinly sliced
• 2 stalks celery, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp. salt
• 1 tsp. cracked black peppercorns
• 1 cup chicken stock
• 1 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/4 cup sour cream
• 1 jalapeno peppers, finely chopped
• Hot fluffy mashed potatoes

Details

Servings 6
Adapted from foodgeeks.com

Preparation

Step 1

In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions and celery to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Add stock and cook. Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
In a small bowl, combine paprika and cayenne and 2 tbsp sour cream. Add to stoneware along remaining sour cream and jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld.