Smothered Broil and Gravy

When I was a new mother….years ago…..I used to walk into the supermarket and snag up all those cheap cuts of meat, thinking to myself that I was a smart shopper and saving some serious money. After a few times of serving those cheap cuts of meat, I began to think that sacrificing taste for savings was something that most people did. Tough or chewy meat was just the way it was until you could afford better meat!

Quickly, those cheap cuts  stayed in the freezer longer and longer because I didn’t WANT to cook and serve them to my family.

Because I loved to cook and refused to serve my family canned or boxed food each and every night, I set out to conquer the tough cuts.

~Enter the London Broil~ Can this be cut of meat be tough, YES! Can it be inexpensive, YES! Let me show you how to make it delicious.

This recipe produces a tender, old-fashioned roast with gravy that will make you grab a spoon first.

Ingredients:

1 1/2 – 2 pound London Broil

1 large onion

1 large bulb of garlic

2 cans of cream of mushroom soup

1 teaspoon smoked paprika

1/4 teaspoon cocoa powder

1 1/2 teaspoons worcestershire sauce

1 cup water

1 packet lipton onion soup mix

Directions:

Sprinkle the london broil with a little kosher salt and pepper.

Place the beef into the bottom of a crockpot. Cut the onion in half, then slice into half-moon shape slices. Don’t slice them too thin, they need to stand up to a long stew in the crockpot.

Remove all the cloves from the bulb of garlic and remove their peels. Keep the cloves whole.

Throw the onions and garlic cloves over the top of the beef in the crockpot.

In a medium-sized bowl, combine the cream of mushroom soup, smoked paprika, cocoa powder, worcestershire sauce, and water. Whisk together until thoroughly combined.

Pour the mixture over the onions and garlic. Sprinkle the packet of onion soup mix over top and place the lid on the crockpot.

Allow the meat to cook on LOW for 7 hours. Stir the gravy occasionally, scraping the side of the crock so that nothing sticks or gets too dark.

When the beef is done, slice ACROSS the grain to get the most tender bites possible. I serve this with some homemade mashed potatoes and ladle the gravy over top.

All these years later, I STILL have a large assortment of “cheap cuts” in my freezer, it’s just one of the ways I save at the grocery store. Let’s face it, if I can save at the store, that money can be used in other areas of our budget.

So don’t be afraid….look for those cheap cuts! They CAN be tackled….don’t let them get the best of you, and proudly pocket the savings.

(My husband would tell me that “NOT spending is not actually SAVING…it’s COST AVOIDANCE. He’s a business guy and his job is to help his COMPANY AVOID COST…My job is to SAVE my family’s money. We’re both pretty darn good at what we do) :)

Signing Off,

Modern Mrs. Cleaver

Print Friendly

1 Comment

Filed under General

One Response to Smothered Broil and Gravy

  1. Cindy

    Sounds like a keeper; I love crock pot recipes!

Leave a Reply