Steak<\/p>\n\n\n\n
3\u00a0\u00a0\u00a0New York Strip Steak<\/p>\n\n\n\n
1 teaspoon garlic pepper<\/p>\n\n\n\n
\u00bd teaspoon onion powder<\/p>\n\n\n\n
Gravy <\/p>\n\n\n\n
1 (10.75-oz) can Golden Mushroom soup<\/p>\n\n\n\n
2 (0.87-oz) envelopes of brown gravy mix<\/p>\n\n\n\n
1\/2 cup beef broth<\/p>\n\n\n\n
1\/2 tsp. garlic powder<\/p>\n\n\n\n
\u00bd tsp. onion powder<\/p>\n\n\n\n
\u00bd tsp. garlic pepper<\/p>\n\n\n\n
1 tsp. Tony\u2019s chachere’s creole seasoning<\/p>\n\n\n\n
Gravy thickener Optional:<\/p>\n\n\n\n
2 tbsp. water<\/p>\n\n\n\n
2 tbsp. cornstarch<\/p>\n\n\n\n
Optional: mix together the cornstarch and water. Add to the slow cooker along with the gravy and the steak. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened.<\/p>\n\n\n\n
Notes:<\/p>\n\n\n\n
Do NOT make the gravy. You are only using the dry mix.<\/p>\n","protected":false},"excerpt":{"rendered":"
Steak 3\u00a0\u00a0\u00a0New York Strip Steak 1 teaspoon garlic pepper \u00bd teaspoon onion powder Gravy 1 (10.75-oz) can Golden Mushroom soup 2 (0.87-oz) envelopes of brown gravy mix 1\/2 cup beef broth 1\/2 tsp. garlic powder \u00bd tsp. onion powder \u00bd… <\/p>\n