Ranch House Chicken Fried Steak

Last month I read and reviewed The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson.

Gord likes to cook and found Ranch House Chicken Fried Steak in it and made it for supper this evening.

I've basically copied and pasted the recipe and procedures from his blog.

The ingredients:

• Olive oil
• 2 lbs (1kg) round steak or simmering steak (Gord used round steak)
• 2 onions (he used a Spanish onion) thinly sliced
• 2 stalks celery, sliced (he chopped it)
• 3 cloves of garlic, minced
• Cracked black peppercorn
• 1/2 teaspoon sea salt
• 1 cup chicken stock
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1/4 cup sour cream
• 1 to 2 jalapeno peppers, finely chopped (he omitted this)

In a skillet, heat the olive oil over a medium high heat. Add the steak, in pieces if need be, and brown on both sides, then place in crockpot.

Reduce heat to medium. Add onions  and celery to skillet and cooked 'til softened, about 5 minutes. Add garlic, pepper and sea salt and cook while stirring another minute. Add stock and bring to a boil ensuring all the good brown bits are scrapped up from the bottom of the pan.

Pour into the crockpot and cook on low for 8 hours.

After 8 hours, combine 2 tbsp of the sour cream with the paprika and cayenne and mix. Add to the crockpot along with the rest of the sour cream. Add the jalapeno pepper here too. Cover and cook on high for 15 minutes.

The cookbook said to serve with mashed potatoes. As much as I love mashed potatoes, we thought egg noodles would be a better match.

It was delicious!  I used a spoon so I could get sauce (which had a bit of a kick) when I scooped up the pasta. Tomorrow night we are having the leftovers with rice.

I'd let Gord make this again :) We think it would well with chicken too.