Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef round steak* |
| 3 tablespoons | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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:
From: Trevor Bates Date: 25 Jun 96