msmofet
🌹 Still trying to get it right. 🤷♀️
Ms. Mofet's "Potted" London Broil
London broil (or chuck roast)
1 lg. onion - cut in half and sliced from stem to root
10 oz. fresh mushrooms (white button and/or baby bella) - washed and sliced
1 (10.5 oz.) cream of mushroom soup
1/4 soup can of milk (Use the empty soup can to measure)
1 C. beef broth (or 1 C. (8 oz. ) water + 1 beef bouillon cube)
1/4 soup can Burgundy wine or red cooking wine (Use the empty soup can to measure), or more if needed
4 oz. Butter (more if needed)
Salt - to taste
Fresh ground peppercorns - to taste
All-purpose house blend seasoning (favorite all-purpose seasoning) - to taste
Gravy master - Optional
Coat the meat with a thin coat of oil.
Season the meat with spices, salt, and pepper.
Brown meat on all sides in a large Dutch oven or deep heavy pot, remove from pot, and set aside.
In drippings place enough butter to sauté your onions and mushrooms till soft.
Add soup and broth to the pot and thoroughly mix.
Add enough wine to the pot so the meat will be at least halfway covered.
Place the meat into the pot and turn to coat.
Bring to a boil, then reduce heat, cover, and simmer till meat is tender ≈ 1 1/2 - 2 hours.
Turn every 1/2 hour.
Check the liquid for flavor after 1 hour, if needed add salt and gravy master.
Add more wine or beef broth if necessary to keep the meat 1/2 covered.
Serve with mashed potatoes or buttered egg noodles/pappardelle and steamed veggies.
Serve liquid as au jus type gravy - I don't thicken it.
London broil (or chuck roast)
1 lg. onion - cut in half and sliced from stem to root
10 oz. fresh mushrooms (white button and/or baby bella) - washed and sliced
1 (10.5 oz.) cream of mushroom soup
1/4 soup can of milk (Use the empty soup can to measure)
1 C. beef broth (or 1 C. (8 oz. ) water + 1 beef bouillon cube)
1/4 soup can Burgundy wine or red cooking wine (Use the empty soup can to measure), or more if needed
4 oz. Butter (more if needed)
Salt - to taste
Fresh ground peppercorns - to taste
All-purpose house blend seasoning (favorite all-purpose seasoning) - to taste
Gravy master - Optional
Coat the meat with a thin coat of oil.
Season the meat with spices, salt, and pepper.
Brown meat on all sides in a large Dutch oven or deep heavy pot, remove from pot, and set aside.
In drippings place enough butter to sauté your onions and mushrooms till soft.
Add soup and broth to the pot and thoroughly mix.
Add enough wine to the pot so the meat will be at least halfway covered.
Place the meat into the pot and turn to coat.
Bring to a boil, then reduce heat, cover, and simmer till meat is tender ≈ 1 1/2 - 2 hours.
Turn every 1/2 hour.
Check the liquid for flavor after 1 hour, if needed add salt and gravy master.
Add more wine or beef broth if necessary to keep the meat 1/2 covered.
Serve with mashed potatoes or buttered egg noodles/pappardelle and steamed veggies.
Serve liquid as au jus type gravy - I don't thicken it.