Slow Cooked London Broil In Cream Of Mushroom Soup With Hasselback Potatoes.

[Fishawn]

Rained here today, did not feel like Q-ing in the rain, so this is always popular with the family..... My buddy Dave showed me this about 25 years ago with venison & have been using it ever since.... He adds onions & sometimes I do also, but did not have one today..... London Broil, sliced into 1/3" slices, coated with seasoned flour (Kosher-CBP-MH), browned in butter, place in pan & season beef again & cover with 1 can cream of mushroom soup mixed well with about 1/2 to 3/4 a can of milk, til you get the consistancy you like..... Pour over the beef, cover with aluminum foil..... If I have the time, I like to back this @ 250* for 2 hours, but it can be done at a higher temp for a shorter period of time with decent results.... This one I only had 1 & 1/2 hour to complete, so 300* it was.... Beef was tender, but if you can pull off the 250* for 2 hours, it about melts on your fork..... Served up with some Hasselback potatoes..... The cream of mushroom soup makes into a great gravy & was served over the potatoes.... This works equally as well with chicken or pork..... Serve over potatoes of any kind, rice, bread, noodles, etc...... This is one of the family favorites in the Fall-Winter.... I don't really know of a "traditional" name for this, but the low & slow covered process has been around forever.... I have even done this with the potatoes in it, carrots, etc.... Which I guess is very old school "stew" like? ..... Whatever it is, keep this idea in your playbook & pull it out some afternoon & go for it.... It's always good stuff.

[IrishChef]

You know, if there would have been some eggnoodles there, I'd swear you lived in Minnesota..... Looked good!

[Pandemonium]

That sounds like it would be good, I haven't had a london broil in forever

[gmotoman]

London Broil, sliced into 1/3" slices, coated with seasoned flour (Kosher-CBP-MH), browned in butter, place in pan & season beef again & cover with 1 can cream of mushroom soup mixed well with about 1/2 to 3/4 a can of milk, til you get the consistancy you like.....

Condensed, or evaporated milk?

[gmotoman]

Now that I thought about it....Did you mean use the empty soupcan as a measuring cup for the milk?

[Wingman]

There ya go again Fish! Rockin another cook. Hell we need to get you your own web site and Weber should be your first sponsor! Again.. Nicely done bro!

[Critterhunter]

Looks good.I do something similar with Chicken boobs and Rice.Might be better with Beef?

[HawgHeaven]

Holy chit Scott... you just keep on rockin it bro! Outstanding!!

[Bassman]

That's some good looking stuff, Scott!

[sweet_magnolia]

Love this type of meal in the winter! Looks fabulous!

[Squirrel]

Dude! Looks awesome. I have never used or even tasted cream of mushroom soup. I love doing stews like that. Your potato looked great too! Get on it daddy!

[Slanted88]

Good stuff Maynard!

[erain]

nice job again Scott... thats pretty much how i make my favorite oven baked pork chops. onions, some extra shooms if have on hand, cream of mushroom, and a tad of "kitchen bouquet", gives you a nice brown gravy. I know how good it is man!

[northern greenhorn]

Wow Scott, looks fantastic

[Fishawn]

Condensed, or evaporated milk?

I just use regular nonfat milk. Other kinds would probably works just as well, or better.

Now that I thought about it....Did you mean use the empty soupcan as a measuring cup for the milk?

Yes, or to whatever consistancy you like. The moisture in the meat will maybe add a little, but it's not much. Gravy ends up the consistancy pretty close to what you start with when you pour it over.

And as noted, this method of cooking works very well with other cuts of meat also.....(chicken & cream of chicken soup, rice, etc.)