Some of my earliest memories are of eating Sunday lunch with my Grandparents at May’s Restaurant in Winfield, Alabama. I always chose the same thing from the buffet line: country fried steak, mashed potatoes, English peas, and a dinner roll.
Years passed, May’s closed, and Grandma was given a steak and potato crockpot recipe that became her favorite. She loved making this casserole because she could adjust the amounts easily for her and Grandpa. If she told me once, she told me a thousand times how to make this dish–often changing the ingredients just a tad to give it a new twist.
In Grandma’s honor, I put a few of my own twists on her recipe by adding fresh garlic and baby bella mushrooms. Feel free to make it your own by adjusting amounts and ingredients. Enjoy!
Grandma’s Steak & Potato Crockpot Casserole
6 to 8 cube steaks
4 to 5 baking potatoes
3 medium onions
Carton of baby Portabella mushrooms
4 finely chopped garlic cloves
1 (26 oz) Family size cream of mushroom soup
1 cup of water (can substitute beef broth)
Sea salt & pepper to taste
In a skillet, coat bottom with Olive Oil and brown steaks. Remove and place in crockpot. Saute garlic and baby bella mushrooms in olive oil, set aside.
Layer steak, potatoes, onion, mushrooms, and soup mix in crockpot. Salt and pepper layers lightly with Sea Salt as you go.
Cook on high in the crockpot for 6 hours or low for 8 hours. While a crockpot casserole is not the easiest to photograph, I hope you get the idea. Perfect for Sunday dinner!