Ingredients
round steak, thick sliced
1/2 onion, sliced
2 cans cream of mushroom soup
flour (enough to coat steak)
cooking oil (cover bottom of skillet)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Science-driven cooking techniques with rigorous testing
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven cooking techniques with rigorous testing
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oil in skillet. Cut steak into serving pieces. Trim fat and discard. Coat each piece of steak with flour. Lightly brown. Coat bottom of crock-pot with 1/2 can of soup. Layer steak, onions and soup; always end with soup. Cover and cook on low for 8 to 10 hours. Serve with rice or noodles.