Beef casserole #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stewing steak |
| 1 | ounce | Plain flour |
| 2 | tablespoons | Oil |
| 2 | larges | Onions |
| 3 | mediums | Carrots |
| 1 | pint | Beef stock |
| Salt and pepper | ||
Directions
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: ynnuf@... (Doreen Randal) Source: Crockpot Cooking from Barbara Blitz Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
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