Belgium Steak

Recipe Rating:
 4 Ratings
Serves: 4 to 6
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

3 to 4 lb beef top round steak, boneless
1/4 c ketchup
1/8 c yellow mustard
5 Tbsp A-1 Steaksauce
2 pkg brown gravy mix
1 medium white onion,chopped
1 medium bell pepper,chopped
water to cover

The Cook

Bret Heidelberg Recipe
x1
Well Seasoned
Carlsbad, NM (pop. 26,138)
MrCook
Member Since Jan 2010
Bret's notes for this recipe:
must use a crock pot to allow complete absorbtion of flavors into meat.
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Kitchen Crew
I had a good feeling about this recipe from the moment I was mixing the sauce - the aroma was so intensely pleasant! All day while it was cooking in the crock-pot I anticipated trying that first bite... and let me tell you, it was worth the wait!  This one was a real hit.

I chose to serve this over medium egg noodles.

Directions

1
cut up the steak to serving size pieces and place in Crock-pot, add onions and bell peppers, mix or blend ketchup,mustard,A-1,Brown gravy mix, and about 2 or 3 cups water untill blended, pour over steak and bellpeppers . add water to cover meat about 1/2 inch over. Cover and place on high for 4 or 5 hours untill steak falls apart with fork.
2
take out some of the liquid and BLEND with flour to thicken Gravy ,add back to meat. ( Flour thickening has better taste,texture,than cornstarch thickening.)Enjoy.
Comments

1-5 of 11 comments

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user lori herrmann txsdoll65 - Feb 2, 2010
ohhhhhhhhhhhhh this sounds great!!! cant wait to try this!!
user katy mcneill katymc1951 - Feb 10, 2010
u r right bret cant wait to try this thanks katy
user katy mcneill katymc1951 - Feb 19, 2010
i am going to do this on sat for my day off meal let u know katy
user Jennifer Manchester Jennibean54 - Feb 19, 2010
I made it. I loved it. But my grandkids weren't too happy with it. Maybe it's aliitle too much for a childs pallet. But we adults were very pleased.
user Peggy Harden GrandmaPeg - Jun 19, 2010
I'm going to make this for my husband for Father's Day! It looks like the kind of recipe he will love.

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