Stroganoff Round Steak Strips

1 1/2 pounds of boneless beef round steak
(trimmed of fat, cut into bite-size strips or just pieces)
2 tablespoons onion soup mix (from a 1oz. envelope)
1 jar (4.5oz) sliced mushrooms, drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 cups uncooked regular long-grain white rice
3 cups of water
1/2 cup sour cream

1) In a 2 to 3 quart slow cooker, mix beef and soup mix until evenly coated. Top with mushrooms and soup.
2) Cover, cook on Low setting 7 to 8 hours.
3) About 30 minutes before serving, cook rice in water as directed on package.
4) Just before serving, stir sour cream into beef mixture.
5) Serve over rice (or noodles).
Making a double batch is great because this freezes well for a future meal. One batch serves 6, 1 3/4 cups each.


Nancy O’Dell

Flank Steak

This is the recipe I grew up with....and Jason LOVES it it so I guess it is pretty good...It is kinda like a teriyaki marinade

1 1/2-2 1/2 lb flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 TBSP honey
2 TBSP vinegar
1 tsp garlic powder
1/2 tsp ginger
5 green onions chopped

Mix ingredients. Place steak in a 9x13 pan. Pour marinade over meat and marinate at least 8 hours or overnight in the refrigerator. BBQ and enjoy!
-Melissa