Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
2 pounds | Round Steak cut into 1 inch chunks |
2 cups | Chopped onions |
2 cups | Carrots cut into 1/2 inch slices |
2 cups | Sliced celery cut into 1/2 inch slices |
1 can | Tomato sauce, (15 oz) |
½ cup | Cider (or white) vinegar |
½ cup | Light corn syrup |
1 tablespoon | Prepared mustard |
¼ cup | Firmly packed brown sugar |
2 tablespoons | Chili powder |
2 teaspoons | Paprika |
1 teaspoon | Salt |
1 teaspoon | Ground black pepper |
In a large skillet, heat the oil and cook meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender, about 4 hours.
Serve in bowls and top with a spoon full of Sour Cream.
Posted to MC-Recipe Digest V1 #503 by Steph Hilt <stephie@...> on Mar 07, 1997.