Irish Whiskey Steak
My mama's recipe and what I like to call 'everything but the kitchen sink' vegetable soup
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Irish Whiskey Steak – A delicious recipe for the slow cooker
- 6 Med to large minute steaks (beef cutlets)
- 1 Med onion halved and sliced thin
- 1/2 Cup Irish whiskey
- 1 Cup Sliced mushrooms
- 2 Cans Beef broth orÂ bouillon and water
- 2 Chopped garlic cloves
- Flour to coat steaks approx 3/4 cup or as needed
- Salt and pepper
- 1 Cup Light cream
- Oil, to brown steaks
Coat the steaks well with flour and let set 3 min. Slice onion and set aside.
In a med hot pan brown the steaks on both sides. Do this slowly to avoid burning the flour in the pan. It will be used later.
Salt and pepper each one and place them in a large 5 to 6 qt slow cooker.
Add onion and garlic to the pan and cook for 3 to 5 min or until the onion starts to turn clear.
Add 2 tbl left over flour from coating the steaks and mix well while cooking for 3 more min. IfÂ necessaryÂ add just a smidgen more oil to avoid the mixture from sticking and browning.
Slowly add 1/2 the broth and stir well.
TurnÂ off the heat and add the whiskey.
Turn heat back on to med low and cook stirring well until the mixture just starts to thicken.
Add more broth to make a thin gravy like mixture.
Taste to see if more salt or pepper is needed. Remember that the salt will be more evident as the sauce cooks down in the slow cooker.
Add the mushrooms now and pour carefully over the meat in the slow cooker.
Cook on low for 5 to 6 hours checking 1/2 wayÂ throughÂ to make sure the liquid doesn't cook down too much. If it does add more broth or water.
After 4 hours add the cream to the meat in the pot turning carefully to avoid breaking up the steaks. If any fat rises to the top just spoon it off.
This goes great with mashed potatoes and a green vegetable or salad.
I like to make traditional Irish soda bread that isn't sweet and also serve it with lots of good butter.
Serves 4 to 6 depending on appetite.
To double the recipe increase the whiskey to 3/4 cup the broth to 5 cups the onion to 1 large flour to 1/4 cup and cream to 1 and 1/2 cups.
Takes 8 to 9 hrs to cook a double batch and the large slow cooker is very full.
Better to make 2 separate slow cookers at 5 to 6 hours.
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