Yield: 4 servings
|2 pounds||Beef round steak*|
|2 \N||Carrots; pared & sliced|
|3 \N||Potatoes; peeled & sliced|
|1 \N||Onion; large; thinly sliced|
|1 can||Whole tomatoes (16.oz)|
|1 \N||*****BISCUIT TOPPING******|
* 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 2-½-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings (about 2-½ quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, ¼ cup shortening, ¼ 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.
Dee Penrod, FGGT98B
From: Trevor Bates Date: 25 Jun 96