Yield: 4 Servings
|1½ pounds||Round steak; cut in serving-sized pieces|
|4 teaspoons||Dry mustard|
|2 tablespoons||Butter or margerine|
|1 \N||Onion; chopped|
|2 \N||Carrots; peeled and sliced|
|2 \N||Ribs celery; chopped|
|1 can||(16-oz) chopped tomatoes; undrained|
|4 tablespoons||Worcestershire sauce|
|2 tablespoons||Brown sugar|
From: "Sharon H. Frye" <shfrye@...> Date: Fri, 12 Jul 1996 18:26:14 EDT Combine flour, mustard, salt, and pepper. With a meat mallet, pound this into the stak pieces. Heat margerine and oil in skillet. Brown the steak pieces, then transfer to the crockpot.
In pan drippings, saute' onion, celery, and carrots until glazed. Add remaining ingredients. Heat, scraping up browned particles. Pour contents of skillet into the crockpot over the meat.
Cook on low for 6-8 hours...longer, if necessary. Sprinkle with parsley before serving.
***Mashed potatoes is a MUST with this dish...
The meat gets really tender in the crockpot. The leftovers reheat well in the microwave (TeAntae, this would be good to take to work with you....) EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .