CUBE STEAK****Ranch House Chicken Fried Steak (Slow Cooker)

By Unblond1

01/03/15-VVG for both.
27/04/16 - Update. I used 2 tablespoons each of whipping cream, milk and chicken broth at the end with the paprika and cayenne and I shredded the meat in the slow cooker just before serving and served it over whole wheat egg noodles. Quite similar to stroganoff and Dan really liked it. If you're going to do that, there's no need for the cream at all, just some yogurt right before you serve it should work.

Ingredients

• 1 tablespoon olive oil
• 12 oz. cube steak, cut into serving-sized pieces, if necessary
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• kosher salt to taste
• 1/2 teaspoon black peppercorns, coarsely cracked
• 1 tablespoon all-purpose flour
• 10 tablespoons beef stock or consome - this is NOT enough liquid if you are going to put it in the slow cooker all day, it almost dries up
• 1/2 tablespoon Worcestershire sauce
• 1 sprig fresh thyme, removed before serving
• 1/3 teaspoon paprika
• 1 ⁄8 teaspoon cayenne pepper
• 3 tablespoons whipping cream
• 1 jalapeno pepper, finely minced (haven't tried this - the cayenne pretty much did the job)

Details

Servings 3
Adapted from food.com

Preparation

Step 1

In a skillet, heat oil over medium high heat until hot. Season steak lightly on both sides with salt and pepper. Add steak, in batches as needed and brown on both sides. Transfer to slow cooker.

Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, a pinch of salt and peppercorns and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Stir in thyme, taste for seasoning and adjust if needed.

Sauce will be very thick.

Scrape sauce over meat in slow cooker, cover and cook on LOW for 7-8 hours or on High for 4 hours, until meat is tender. (It was ready at less than 7 hours)

In a small jar, combine paprika and cayenne and cream, shaking until blended. Scrape onions off of steaks and remove the meat to a plate. Add the cream to stoneware along with jalapeno pepper, if using, adjusting the consistency with additional chicken broth, as needed to make a thick but spoonable sauce.

Return the meat to the sauce, cover and cook on Simmer for 30 - 60 minutes, until ready to serve.

Nutrition Facts - 3 Servings

Amount Per Serving
Calories 298.9
Total Fat 19.7 g
Saturated Fat 9.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.9 g
Cholesterol 87.2 mg
Sodium 182.2 mg
Potassium 145.5 mg
Total Carbohydrate 4.6 g
Dietary Fiber 0.8 g
Sugars 0.2 g
Protein 28.0 g