Belgium Steak

Bret Heidelberg


must use a crock pot to allow complete absorbtion of flavors into meat.

★★★★★ 4 votes
4 to 6
Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


3 to 4 lb
beef top round steak, boneless
1/4 c
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


1cut 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.
2take 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.

About Belgium Steak

Course/Dish: Beef, Steaks and Chops
Other Tag: Quick & Easy