I LOVE using my crockpot in the winter months. It fills the house with yummy, comforting smells all day and makes me feel cozy on these chilly days.
This is a new recipe inspired by a recipe I found online this week. I’ve taken some things out, made some substitutions and I’m quite happy with the result!
I used Sorghum flour for this recipe because it has a good texture and neutral taste. You could try other gluten free flours but I’d be concerned they would change the taste and texture of the dish.
I think you will be too. Enjoy!
Winter Crockpot Steak
(Sorry, no picture this time. My family ate it all before I could snap one!)
3 lbs steak cut into cubes
2 tbsp dairy free butter alternative (I use Earth Balance Buttery Sticks)
1/3 cup sorghum flour
1 large onion sliced
1 1/2 cups apple juice
1 tbsp vinegar
2 tsp brown sugar
1/2 tsp salt
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp allspice
1 bay leaf
In a large frypan melt butter on medium heat. Place cubed steak in a bowl and sprinkle with flour. Toss to coat steak pieces completely.
Transfer steak to frypan and brown. When browned on outside transfer steak to crockpot.
Place onion slices in fry pan and brown.
While onion is browning mix remaining ingredients in a small bowl.
Once onion is browned pour apple juice mixture over onions. Bring liquid to a boil and allow it to bubble for 2 minutes so it can reduce and thicken a little.
Remove onions and apple juice mixture from heat and pour over steak in crockpot.
Cook in crockpot on low for 5 hours.
Serve over quinoa or brown rice with a side salad.