Recipe by LG6191972
"I've had this recipe for years. It's a great way to use leftover beef or you can buy an inexpensive cut and do it from scratch. My kids love it because of the soup. Tenderize the steak with a mallet prior to cooking, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
round steak, thinly sliced into 2 inch pieces
salt to taste
ground black pepper to taste
onion, thinly sliced
fresh broccoli florets, chopped
1 (10.75 ounce) can
condensed cream of broccoli soup
I have made this several times but never reviewed. This is SO good! The one and only thing that I change is that I add minced garlic to the beef when cooking it. I also omit the onions (picky kids) but add onion powder. As for the meat being tough, since I have cooked this many times, I have also ended up with tough meat. I found the answer. I saw on several cooking shows that if you cut against the grain of the meat (in the opposite direction)..it makes it almost fall apart. I let mine simmer for 30 mins. This is one of our favorites and even my picky non vegetable eaters love this meal!!
Good Recipe and easy to make. This was a very good and filling dinner.
I don't know if I should really be rating this as I made major changes, but I kept the same basic idea and it was delicious, so here goes...
I thought this was really good. The changes I made were to put the round steak (whole, not sliced) into the slowcooker along with the cream of broccoli soup, water, and soy sauce. Cooked it on low for 10hrs and when I got home from work, added the chopped broccoli florets into the pot... let those cook for about 45 minutes, and voila! Dinner was served (and it was yummy too!). I would have followed the recipe, but I was just too lazy and afraid that the steak would take too long to get tender (DH and I are starving by the time I get home from work and an hour to an hour and a half is an eternity on an empty stomach!). But anyway, thanks Linda for the inspiration for a new meal in our rotation!
Tried this the other night since I had all the ingredients on hand, and it was very tasty! Yes, I did modify just a touch, I added some minced garlic for kick, and only had 98% fat free cream of broccoli...also, I served it over brown rice, and it was really very good! I too sauted the onions w/garlic and added the beef and then other ingredients. It tasted even better the next day at lunch. A solid 5 star recipe I'm adding to my collection, thank you Linda!
Excellent! The best recipes are as easy to prepare as they are delicious. I did add garlic for flavor and julienned carrots for color. Will definitely become a staple in our home. Thank you!
Good recipe, but it definately needs some crushed garlic...Mushrooms are a good addition if you like...Serve over fluffy rice with chopped scallions.
This recipe took exactly 45 minutes from start to finish. It was fantastic! My husband and I loved it. I used Skirt steak cut into bite size pieces because that's what I had. I followed the recipe exactly otherwise, just adding a dash of crushed red pepper, cayenne pepper, a dash of teriyaki sauce when browning beef. Soooo good and easy-I serve it over beef Rice A Roni. Definitely a keeper!!
This is a simple, easy way to produce near-restaurant quality beef and broccoli. It is a little bland though--so be sure to add plenty of salt, pepper, and my personal favorite... garlic!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Beef and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 240
** Calories from Fat: 110
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how easy it is to make this classic Chinese takeout dish at home.
See how to make a simple, quick homemade broccoli soup recipe.
See how to make beef jerky from scratch in the oven or a dehydrator.