| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | British | Crockpot, Beef, British | 4 | Servings |
INGREDIENTS
| 2 | lb | Beef round steak* |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Carrots; pared & sliced | |
| 3 | Poetatoes; peeled & sliced | |
| 1 | Onion; large; thinly sliced | |
| 1 | cn | Whole tomatoes (16.oz) |
| 1 | *****BISCUIT TOPPING****** |
INSTRUCTIONS
* cut into 1-inch cubes PLace steak cubes in crock-pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock-pot and pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings (about 2-1/2 quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish. Posted to MealMaster Recipes List, Digest #154 Date: Fri, 31 May 1996 11:39:02 -0400 From: millern@redwood.cc.andrews.edu (Nancy Miller)
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