SLOW COOKER THURSDAY

 

I am SOOOO enjoying participating in the different cooking memes each week….they are all a lot of fun! And I get so many great recipes from them. Today’s recipe is one that I haven’t made in a long while, but it is definitely a family favorite, and is going to have to go back into our regular repertoire….it is SOOOO delicious and super easy to make! For more Slow Cooker Thursday entries, go visit Sandra’s blog or click on the icon above.

 

Teriyaki Sandwiches from Taste of Home

 

 

The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living as we do in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute that in this recipe, and it never tastes like game. -Bernice Muilenburg, Molalla, Oregon

 

 

INGREDIENTS

2 pounds boneless chuck steak

1/4 cup soy sauce

1 tablespoon brown sugar

1 teaspoon ground ginger

1 garlic clove, minced

4 teaspoons cornstarch

2 tablespoons water

8 French rolls, split

1/4 cup butter or margarine, melted

Pineapple rings

Chopped green onions

DIRECTIONS

Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.