Yield: 4 Servings
|2 pounds||Round steak|
|\N \N||(cut in pieces|
|1 can||Tomatoes; 16 oz; chopped|
|1 large||Onion; chopped fine|
|2 \N||Celery stalks; chop fine|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Wine vinegar|
|2 \N||Beef bouillon cubes|
|1 tablespoon||Worcestershire sauce|
|1 \N||Bay leaf|
Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan. Add to crockpot with remaining ingredients.
Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes.
Posted to MM-Recipes Digest V4 #189 by "Griff" <wgriffin@...> on Jul 22, 1997