| 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)
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”