I found this recipe in “Rival Crock-Pot Cooking,” Golden Press, New York 1975. Written by Marilyn Neill and illustrations by Pat Stewart.
The forward of this book indicates that it didn’t come with the Crock-Pot slow cooker, but was available to purchase and was created out of interest for more Crock-Pot recipes. I image this is because slow cooking in a appliance like the Crock-Pot was still a new thing and so recipes harder to come by. The Crock-Pot just came out in 1970 to America and so this 1975 edition fits well into the theory.
This book is solely slow cooker recipes, cakes and breads designed for the Crock-Pot and the cake pan accessory that was available at the time.
Does it hold up?
This recipe turned out very tender due to it’s 8-12 hour cook time and uses very few ingredients. It is simple to make and takes very little prep-time. I didn’t cook this in a Crock-Pot branded slow cooker, but did stick to the low setting requested in the recipe and went for the whole 12 hours. I didn’t feel my potatoes because I like the skins.
The end result tastes sweet and sour with a distinctive hop flavour from the beer. It is a very savory dish and perfect for winter nights.
For the modern pallet I think could use with some more spice. If you’d like try adding a bay leaf and a teaspoon of mustard powder. As the traditional Flemish recipe does contain these items.
- 2-lb. round steak, 1 inch thick
- 1/4 cup flour
- 1 teaspoon sugar
- 1/8 teaspoon pepper
- 6 to 8 small new potatoes, peeled
- 1 envelope (1 1/2 oz.) dry onion soup mix
- 3/4 beer
Trim round steak and cut into serving portions. Combine flour, sugar and pepper; toss with steak to coat thoroughly. Place potatoes in Crock-Pot and cover with steak pieces. Thoroughly combine onion soup mix and beer. Pour over steak, moistening well. Cover and cook on Low setting for 8 to 12 hours. Thicken gravy before serving, if desired.
Use a lager or pale ale beer as the slow cooking will not diminish the hop flavour. Try to avoid any beer that is very floral.