I made this the week before but forgot to blog about it or take pictures. Yes, it was consumed within the next few days that I wasn't able to take a picture of it. Plus, my bowl was significantly messy, just because that's how I roll. LOL.
Anyway, this recipe has been with me for a decade. I remember making this one during one of my horrible Home Economics class. No, I did not ace that class. I have never cooked that after that class. I am not the domesticated type, but living 600 miles from my parents made me teach myself how to cook. And there is a limit as to how many times I'll make myself scrambled eggs when I am hungry. Cooking during the weekend with the Pinterest recipes I find has helped me become a better cook, learning a lot of things while getting the experience. No, the cooking shows I've seen are so different from what I had to undergo. And NO, I did not look like I was calm and collected when I cook, think of a warzone. Yes, a chaotic warzone.
So, after years of not eating this dish, I decided to give it a try and remember what ingredients I need. I cooked it in a crockpot just because it'll be safer to do it, and not overcook the beef.
Here's the recipe:
Marinade:
1 cup Teriyaki Marinade
1/4 cup Soy Sauce
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Salt
1 Teaspoon Pepper
1/4 Teaspoon Garlic Salt
1/4 Cup Agave Nectar
Ingredients:
1 1/2 - 2 Lbs Boneless Sirloin Top Round
3 Jars of Vigo Marinated Italian Style Mushrooms
3 Cans of Cream of Mushroom Soup
2 Cups Water
1/2 Cup of Philadelphia Italian Herbs and Cheese Cooking Cream Cheese
2/3 Cup Grated Parmesan Cheese
*2 Tablespoons Flour-- Optional, use with a 1/4 cup warm water if the sauce is too watery for you.
Things you will need:
1 Gallon Ziploc Bag
Crockpot
pan
Cutting board
Procedure:
1. Put all the ingredients for the marinade and put in a Ziploc bag (1gallon).
2. Cut up the beef in cubes or strips and place inside the bag with the marinade. Let the beef sit in the delicious marinade for a few hours, or overnight (like I do).
3. In a pan, put in medium heat, and place the marinated beef and brown it. Wait for the beef to caramelize, then put in the crockpot.
4. Drain half of the liquid in one mushroom jar to the crockpot, and cut mushrooms in half. Drain the rest of the liquid in other jars and cut the mushrooms (You dont need it the liquid from the other jars).
5. Open Soup cans and put contents in the crockpot.
6. Put the 2 Cups of water in the crockpot. Mix.
7. Turn on the crockpot to Low. After 3 hours, open it and put the Italian Herb and Cheese Cream Cheese and Parmesan Cheese in the crockpot. Mix.
8. If sauce is too watery for you, mix flour and warm water, then put in the crockpot. This is prevent the flour from clumping. (A lesson I learned when I first cooked this last week).
9. Turn it on high and let it simmer for an hour.
10. After an hour, turn crockpot off and let it cool before serving. Serve with rice, pasta, or mashed potatoes.
Cooking the beef before putting it in the crockpot cuts the time in half. Plus, we will make the beef very tender by cooking it slowly in the sauce.
The verdict:
Yummy, yummy, yummy! It tastes like Beef Burgundy. The mushrooms and its marinade gives the sauce a bit of a tangy taste, cutting through the saltiness. The beef is very tender, and also complements the sauce. Overall, a good dish to make when it's chilly because eating it warms up the whole body with its deliciousness.
Author's Comment:
If you do not like mushrooms that much, you can cut it to 2 jars. You might not want to skip the water in the sauce as it will be salty if you remove it. If it is too salty for you, add 1/2 Cup Milk and 1/2 cup water to the sauce and let it simmer.
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