So Wednesday came and went and I didn’t make dinner. I know. Quasi-fail on the pantry challenge. We had leftover lasagna because instead of “working” on this Tuesday night, I devoted the night to the Hubbs, then on Wednesday my brain was fried from work and getting the boy’s “big kid” bed set up. (More on that later.) The lasagna was good, by the way. Definitely a “make it again” meal. The mushrooms give it a real meatiness — so much that you don’t even need the pepperoni.
But tonight’s dinner is a bit different: I busted out the slow cooker and modified a corned beef recipe. We’ll see how it turns out.
Slow-Cooked Flank Steak
1 piece of flank steak — the cheap cut with long sinewy lines of muscle that they use for fajitas
1 can whole peeled tomatoes (or whatever tomato-type thing you have)
1 can tomato paste
1 can/bottle beer; I used Pacifico
6 carrots, cut in half
4 TBSP french onion powder mix (I’m out of onions)
2 cups beef broth
1 bay leaf
2 TBSP garlic powder
Put everything (except beef) in slow cooker. Mix. Nestle beef in the slow cooker just until it is barely submerged. Put in fridge overnight. In the morning, cook on low for 8 hours.
I’ll probably serve this with some instant mashed potatoes or shred the beef and serve it (with some sauce) over noodles.