| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Main dish, Beef, Crockpot |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
TO 2 lbs round steak |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Salad oil |
| 16 |
oz |
Can tomatoes; cut up |
| 1 |
lg |
Onion; sliced |
| 1 |
|
Stalk celery; thinly sliced |
| 1 |
tb |
Thick bottled steak sauce |
INSTRUCTIONS
Cut steak into serving-size pieces. Coat with flour, salt, and pepper. In
large skillet or slow-cooking pot with browning unit, brown meat in oil.
Pour off excess fat. In slow-cooking pot, combine meat with tomatoes,
onion, celery, and steak sauce. Cover pot and cook on low for 6 to 8 hours
or until tender. Thicken juices with additional flour dissolved in a small
amount of water, if desired.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
0-553-14870-2
typed and posted by teri Chesser 5/97
Posted to MM-Recipes Digest V4 #15 by hdbrer@ibm.net on Jun 20, 99
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