I didn’t grow up with the tradition of the Sunday dinner (or as I’d have called it: lunch). However, since I moved to Texas, I’ve discovered that the Sunday dinner, which takes place after church and before the Sunday nap, is the main meal of the day.
We’ve recently come to adopt this tradition. Although, we tend to eat a big breakfast, skip lunch, and then have a big dinner in the late afternoon, before we have to start easing back into the Monday mindset.
This recipe is perfect for a Sunday lunch or dinner, whatever you want to call it and whenever you want to eat. However, it is slow-cooked, so you might want to adjust your timing accordingly.
Top sirloin steak is on sale at Brookshire’s this week, so stock up and save for your Sunday supper.
Southern Slow-Cooked Steaks
2 lbs top sirloin steaks, cut into 3 to 4-inch pieces
1 tsp salt
1 tsp ground black pepper
2 Tbs extra virgin olive oil
3 cups water, divided
1 beef bouillon cube
1 Tbs Worcestershire sauce
1/4 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
Sprinkle the steak pieces with the salt and pepper; toss to coat. In the meantime, heat olive oil in a large skillet over high heat. When the oil is fragrant and sizzles, add half the steak pieces, and brown on all sides. Remove with a slotted spoon to the slow cooker, and brown the remaining steak. (Be careful not to overcrowd the pan, as the steak will steam instead of brown.)
Pour 2 cups of the water into the hot pan along with the bouillon cube and Worcestershire sauce. Reduce heat to medium; bring to a simmer.
Whisk flour, garlic powder and onion powder into the remaining 1 cup of water. Slowly pour this into the simmering liquid in the pan, stirring well to incorporate. Stir until the mixture thickens. Pour over steak in the slow cooker.
Optional: Add a cup of sliced onions or mushrooms before slow cooking.
Cover with the lid. Cook for 4 hours on high or 6 to 8 hours on low.
Serve over rice, mashed potatoes, cornbread or noodles.
Nutritional Information: Calories Per Serving: 346, Fat: 14 g (4 g Saturated Fat), Cholesterol: 135 mg, Sodium: 617 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 47 g.
View this recipe to print or add items to My Shopping List.