| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Crockpot, Main dish, Steak |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Round steak |
| 1/4 |
c |
Flour |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Oil |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Carrots, peeled and grated |
| 2 |
|
Stalks celery,finely chopped |
| 1 |
cn |
(16 oz) tomatoes |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with
sauce spooned over. Sprinkle with parsley. Source: The Crockery Pot
Cookbook
: by Lou Seibart Pappas
: ISBN 0-911954-11-2
From the collection of K.Deck
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