I really took liberties with this recipe based on what I had on hand, and it came out great (for the most part). My husband brought home two different London broil top round steaks, both came out different, one being tougher than the other even though they were cooked exactly the same. So those of you saying your steak was tough...it wasn't the recipe, it's the steak. Since we had 4 lbs of steak I needed to double the recipe. For one reason or another, either not having a specific item or having decided through a review to make a change, I ended up using: 1 can tomato soup, 1/2 can tomato paste, 1 can cream of celery soup, 1 can beef gravy, 1 small can mushroom pieces (including liquid), 1/4 c. onion flakes, 3 T Worcestershire, 1/4 c. red wine vinegar. Mixed together and let steak marinate overnight. Tossed into crock pot and cooked on low for almost 9 hours. One steak, the thicker of the two, fell apart like pot roast. The other steak was tougher, but still tasty. Served with Practically Perfect Basmati Rice, and there was plenty of sauce to top the rice with. Thanks Merri C. for a tasty and very forgiving recipe.
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I really took liberties with this recipe based on what I had on hand, and it came out great...