Hey guys! 👋
It was a comfort food kinda night here in the Bitemecanada Kitchen — and nothing says comfort like beefy oven steak simmered low and slow for about 4 hours in rich, savory gravy.

The meat is fork-tender, melt-in-your-mouth good, and I served it with Parmesan roasted baby potatoes.
Super easy. Super DELISH.

Make this. Bite this. ❤️
#bitemecanada #funologyoffood #delicioushappenshere

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Ingredients 🥩

The “stuff”…

• 2 lbs round steak (I tenderized mine with a meat stapler — puts neat rows of holes all over it!)
• 1 cup flour
• 1½ tsp EACH: nutmeg, cinnamon, 5-spice powder, and salt (I used Trader Joe’s Chili Salt — LOVE it!)
• 1 tsp ground black pepper
• 4 cups beef broth
• 1 pkg brown gravy mix (or 1 tsp Beef Better Than Bouillon)
• 1 pkg onion soup mix
• 1 lb mushrooms, sliced

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Instructions 👩‍🍳

What to do with the “stuff”…

1. Preheat oven to 300°F.
2. Heat 2–3 Tbsp olive or coconut oil in a large frying pan.
3. Stir spices and flour together. Dredge beef in seasoned flour.
4. Brown both sides of beef in hot oil, then transfer to a 9×13 baking dish.
5. Add about ⅓ cup of the seasoned flour to the leftover oil to make a roux.
6. Let the oil cool slightly, then whisk in the flour until absorbed.
7. Slowly stir in beef broth, gravy mix, and onion soup mix. Cook until thickened and taste for seasoning.
8. Pour the gravy over the meat, cover tightly with foil, and bake for 3–4 hours.
9. In the last 30 minutes, remove the foil and stir in sliced mushrooms.
10. Bake uncovered until mushrooms are tender and the sauce is rich and glossy.

Then go clean your stovetop — because yes, it’s now a glorious, gravy-splattered mess! 😅
Bite it!

Recipe credit: Bite Me Canada

This recipe is the perfect mix of spicy, creamy, and cheesy — a crowd-pleaser whether served as an appetizer or even a full meal.

NOTE: If you don’t like spicy food but love the flavor of jalapeños, use jarred “tamed” jalapeño peppers. That’s what I used in this recipe. This was a great side dish…but add a salad and it’s a main meal. Super yummy! Bite it!

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Ingredients 🍴

• 20 large stuffer mushrooms
• 1 Tbsp olive oil
• 4 slices of bacon
• 1–2 jalapeño peppers (about ¼ cup chopped)
• ¼ cup (or ½ block) cream cheese
• 2 Tbsp ranch dressing
• ⅓ cup parmesan cheese
• ¼ cup panko breadcrumbs
• ⅓ cup shredded cheddar cheese

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Instructions 👩‍🍳

1. Preheat your oven to 350°F.
2. Remove the stems from the mushrooms and brush each cap with olive oil.
3. Grease a 9×13 casserole dish and place mushrooms inside, stem side up.
4. Cook bacon in a skillet until crispy (about 5 minutes per side). Drain and chop into small pieces.
5. Chop and de-seed the jalapeños (use 1 for mild, 2 for spicy, or keep seeds for extra heat).
6. In a microwave-safe bowl, warm the cream cheese until soft. Add ranch dressing, jalapeño, parmesan, bacon, and breadcrumbs. Mix well.
7. Spoon 1–2 Tbsp of the cream cheese mixture into each mushroom cap.
8. Top with shredded cheddar cheese.
9. Bake 22–25 minutes, or until cheese is bubbly and mushrooms are browned.

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Notes 📝

Jarred tamed jalapeños work perfectly if you prefer less heat. These make a great side dish — or a full meal with a salad on the side.

Adapted from: CenterCutCook.com