(This dish is absolutely delicious. It made its own rich gravy. This was inspired by this recipe, for loin. I had four “mystery” unlabeled packages, in the freezer. After thawing, they turned out to be cube steaks. I just went with it.. very much like Swiss Steaks Sans Tomato.)
Approx 5 pounds Cubed Meat, thawed
Juice of 2 limes
1 cup orange juice
1/3 cup olive oil
2 smashed garlic cloves
1 inch fresh ginger, sliced
Marinate 24 hours
Liberally salt and pepper each piece of meat and dredge in flour.
Fry, on med/high heat, to brown both sides, in peanut oil.
Add a little peanut oil with each addition, as necessary, to keep the pan wet.
Place all browned meat in crock pot.
Add 1/4 cup butter to pan
- 8 oz baby portobello mushrooms, sliced
- 2 med sweet onions, sliced (Vidalia, Peru, Mayan..)
- 1 large red bell pepper, sliced same as onion (approx. 1/4″)
Put on top of meat. De-glaze pan with 4 cups (1 qt water.) Pour over meat and veggies. Cover with another quart (4 cups) (8 cups total water) water and seasoning:
- 1 1/2 tsp Onion Soup Master Mix
- 1/4 c dried onion flakes
- 2 Tbs Better Than Bouillon Beef
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 2 tsp Worcestershire Sauce
- 2 smashed garlic cloves
Cook on High 5-6 hours, until tender.