These juicy bacon-wrapped steak strips will be a real hit with bacon and steak lovers! Tons of flavor, simple ingredients.

It was clean-the-freezer time again here.

This time I found a sirloin steak I’d been keeping for some reason or other.  At any rate, I forgot exactly what I was saving it for now, but I did want to use it. I’m getting a lot better at rotating my stock now (all my meat is vacuum sealed so it does keep well).

I also felt like combining bacon with this since I had quite a bit of that too thanks to a buy 2 get 3 free sale–I’m such a sucker for those things….

Anyway, I just kept it simple.  Sliced the steak like you would chicken strip tenders and wrapped some bacon around it.

Simple and tasty

I browned the steak first, as I’d usually do because I wanted to seal in the juices–and it looks more appetizing.

Since nothing goes better with steak than mushrooms and onions, I threw some of them in as well.

The result was a very tasty (and I understand low carb) dinner.  This type of food reminds me of English country pubs.  I don’t know why–perhaps that it’s simple, tasty and hearty all at the same time.

And on that note, served with a nice glass of ale, it’s an excellent dinner.

Bacon Wrapped Steak Strips with Mushrooms & Onions

• 1 1/2 lbs boneless sirloin steak
• 8 oz whole mushrooms, sliced in half
• 1 medium onion, sliced
• 8-10 slices bacon*
• 2 tbs olive oil
• 1 tsp salt 
• 1/2 tsp pepper

*You will need one slice of bacon for each steak strip. I got 9 strips from the steak I used. Your mileage may vary.


Preheat oven to 375 degrees F.


Cut steak into strips approximately 4-inches long and 1.5 inches wide.


Heat a large heavy totally oven-proof skillet over high heat. Brown steak strips on all sides. Remove browned strips to a plate; cool about 10 minutes. Don’t wash the pan–you are going to saute the veggies in it. Heat it over medium heat.


While the steak is cooling, add the 2 tbs olive oil to the pan used for browning.  Add the mushrooms, onions, salt and pepper and saute for about 5 minutes; remove mushrooms & onions, set aside and drain pan of any fat.


Wrap each cooled steak strip in one slice of bacon. Place steak strip into skillet; repeat with other steak strips.


Roast steak strips 20-25 minutes. Drain off any bacon drippings. Top with reserved mushrooms & onions.


Roast for an additional 10-15 minutes.


Serve with a green vegetable and french/steak fries.


Serves about 4.

Bacon Wrapped Steak Strips with Mushrooms & Onions

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.

Here’s a rich Olde English pub dish that’s sure to please!

Tasty beef chunks, sharp cheddar cheese, ale or beer and a hint of cream.  There’s nothing more satisfying on a cold winter night.

Made easy in the slow cooker

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Slow Cooker Steak & Ale Cheese Soup

This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.

Prep Time20 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 20 minutes mins

Course: beef, Slow Cooker, soups

Cuisine: American

Keyword: ale, Steak & Cheese Soup, steak & potatoes, steak recipe

Servings: 4

Calories: 727kcal

Author: Judith Hannemann

Ingredients

• 1 lb chuck or round cut in 1-inch cubes
• 2 large potatoes cut in chunks
• 1 stalk celery sliced
• 1 small onion sliced
• 1/2 cup sliced mushrooms
• 1 tsp fresh thyme -or- 1/2 tsp dehydrated
• 1 chicken stock cube
• 1 large garlic clove crushed
• 1 12 oz beer or ale
• 1/2 cup cream or evaporated milk
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil

SEASONED FLOUR

• 1/4 cup flour
• 1/2 tsp salt
• pinch of black pepper

Instructions

• Heat 1 tbs of the oil in a heavy skillet over medium heat. Mix the seasoned flour ingredients and place mixture in a plastic bag. Place the cubed meat in the bag and shake until meat is coated.
• Place meat in hot skillet, shaking off any excess flour. Brown meat on all sides. Place browned meat in the slow cooker.
• Return skillet to heat and add the remaining 1 tbs of oil. Saute the onions, mushrooms, garlic and celery until almost tender. Place vegetable mixture in slow cooker. Add the potato chunks to the slow cooker.
• Pour the can of beer over the beef/vegetable mixture. Add stock cube & thyme.
• Cover and cook on HI for 5-6 hours or LOW for 8-10 hours (I recommend cooking on HI as meat didn't break apart).
• Turn off cooker and add cream. Stir well. Add cheese and stir again. Replace cover and let sit for about 10 minutes. Stir again and serve.
• Makes about 4 servings.

Nutrition

Calories: 727kcal | Carbohydrates: 27g | Protein: 37g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 898mg | Potassium: 994mg | Fiber: 4g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 15mg | Calcium: 383mg | Iron: 7mg

A bowl full of comfort

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Slow Cooker Steak & Ale Cheese Soup appeared first on The Midnight Baker.