You would think I would be posting some Thanksgiving recipes like all of the well-behaved food bloggers. Perhaps some kind of DIY centerpiece using toilet paper rolls and plastic wrap…But honestly, that all involves planning ahead and being prepared. I am good at neither.
Consider this post for my Canadian friends, who have already been-there-done-that with Thanksgiving… Or for my readers in countries that don’t observe Turkey Day… Or for my Thanksgiving-celebrating readers that, on the third day of leftover sandwiches, will declare that they never want to see another turkey leg so long as they live…
There is no turkey in this recipe. Plus, it’s super easy.
Cubed steak (I used 1 for each person, so you may need to increase the amounts if you’re serving more than 2 people.)
1 can low-sodium diced tomatoes
1 box (32 oz, I believe) low-sodium beef broth
About 1/2 medium onion, sliced
2 garlic cloves, chopped
Dash worcestershire sauce
Dash Kitchen Boquet
Salt and pepper
8 small to medium-ish red potatoes, scrubbed and left whole
1/4 cup cool water
2-3 tablespoons corn starch
Any additional herbs or spices you want to toss in there
Season the cube steak with a little salt and pepper on both sides.
Line your slow cooker with a turkey bag (it makes cleanup a million times easier), turn it on high, and place the cubed steaks in the bottom. Try to keep them in a single layer, but some overlap probably won’t hurt. Don’t worry if they’re still frozen… Those little hockey pucks will still turn into delicious dinner.
Dump the can of tomatoes, beef broth, onions, garlic, worcestershire sauce, Kitchen Bouquet, and any herbs or spices you’re using on top of the steaks. Stir a little, but don’t disturb the steaks on the bottom. Put the lid on that sucker and just let it go. I think mine was on high for at least 4 hours.
While it’s cooking, you could spend that time disposing of all of the Thanksgiving leftovers you don’t want…Like Great-Aunt Opal’s runny green bean casserole.
That gave me the barfy-shivers just thinking about it.
Ok, so after 4 hours or so, check on the meat. If it looks to be coming along nicely, go ahead and switch it to low, then place your potatoes in a single layer on top of everything. It’s totally fine if they’re submerged in the beefy juices… or if they’re just hanging out on top. They’ll cook either way. Put the lid back on and leave it, probably for another 3 hours.
When you’re just about ready to eat, check the taters by stabbing them with a knife or fork. If they’re done, remove them with a slotted spoon into another pot. Taste the broth and adjust your seasoning as needed.
Mix corn starch and cool water, then stir it into the juices in the crock pot. No need to remove the meat, just go easy on the stirring or it’ll fall apart. Once the thickener is combined, remove the lid and turn the crock pot off to let the gravy thicken up.
Smash up the taters with milk, butter, salt and pepper.
When the gravy has thickened to your liking, serve up a hunk of delicious, gravy-covered meat with some creamy, gravy covered taters. Maybe even throw in a side of corn and a biscuit.
This is super comforting on a cold day, and it’s practically guaranteed to dig you out of that post-Thanksgiving turkey rut.
I might not be around much for the rest of this week due to (obviously) the Thanksgiving holiday and a death in the family. Do me a favor and vote in the poll I posted at the end of this post.
Have a wonderful Thanksgiving! Unless you don’t celebrate and in that case… Enjoy the rest of your week!