Smothered Steak Strips and another menu...

Hello one & all…two more weeks of menus for you. May see some repeats from the last listing as I jostled things around over the weekend to accommodate an unexpected build-up of leftovers. (That wording doesn’t sound appealing, does it?) We have added AWANA back into our weekly schedule on Wednesday nights so those days warrant an easy cleanup meal…


M- Smothered Steak Strips (recipe to follow!) over brown rice, applesauce, cucumber and carrot slices

T- Echi-ritos made with ground venison and homemade enchilada sauce, corn

W- Spaghetti Alfredo with grilled chicken and broccoli

T- Chili-Mac skillet with carrots

F- Out for a date, I think! Woohoo…first time since August for our anniversary! Think we need to work on that…

S- Eating at my niece’s birthday party…

S- Venison Mustard Steaks, mashed potatoes and corn

M- Meatloaf (venison), rigatonis and veggie

T- Roast chicken, sun-dried tomato instant potatoes (impulse purchase…we’ll see!), veggie, applesauce, 90 minute rolls

W- Pork? Waiting for the sales flier for this evening…hubby requested pork chops

T- Easy Vegetable Bake with diced leftover chicken added and spinach salad

F- Grilled, marinated chicken breasts, golden diced potatoes and veggie

S- Venison Stew with biscuits

Served smothered steak strips on Monday for dinner. We had forgotten how much we loved this recipe and I had forgotten how super easy it is to prepare. (This is a great way to use up a venison roast or steaks that you are unsure how to prepare!) Give it a whirl…bet you love it!

Smothered Steak Strips

1 ½ lb. Round steak, cut into strips (Or venison steaks or roast, stripped)
1/3 cup flour
1 tsp salt
½ tsp pepper
1 large onion, sliced
1 can cream of mushroom soup
15 oz. Diced tomatoes (or I pint home canned)
1 TBSP molasses (optional)
3 TBSP soy sauce
10 oz frozen green beans or I can

Toss steak strips with flour, salt and pepper. Place in Crockpot. Add onion, tomatoes, cream of mushroom, molasses and soy sauce. Stir and cover. Cook for 8-10 hours on low. Add green beans 30-45 minutes before serving. Great served over rice (brown or white) or egg noodles. Serves 4-6 (really…hubby even had enough left over for lunch! Normally I have to double these recipes to have enough for our family of 5 and lunch for hubby for the next day…)

Make and enjoy! Blessings, Eve