- 1 cup of beef broth
- 1 medium onion (chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of paprika
- 1/2 cup of sour cream (optional for creaminess)
Equipment Needed
- Slow cooker (6-quart preferred)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl
- Spoon for stirring
Step-by-Step Instructions
When I make this casserole, I start by prepping everything. I chop the onion and mince the garlic, letting their pungent aromas fill my kitchen. It’s amazing how a little bit of garlic can elevate the entire dish. I cut the steak into bite-sized pieces, making sure to trim any excess fat—I learned the hard way that leaving too much fat can make the casserole greasy. Once I have everything ready, I layer the bottom of my slow cooker with sliced potatoes to create a hearty base.
Next, I add in the chopped onions and minced garlic, ensuring they’re evenly spread out. Over this layer, I place the tender steak pieces, sprinkling them generously with the salt, black pepper, and paprika. I’ve tried adding the seasoning later, but trust me, blending it in at this stage makes a world of difference in flavor. I finish this layer by drizzling the Worcestershire sauce over everything, knowing that it will add that umami punch I crave.
Then, it’s time for the beef broth! I pour a cup over the layers of ingredients, allowing it to seep through and meld everything together during the cooking process. As I set my slow cooker to low for about 6 hours, I can hardly contain my excitement. I’ve tried a higher setting for a shorter time, but nothing beats the rich, deep flavors that develop with the low-and-slow method. (See the next page below to continue…)