Yield: 6 Servings
|1½ pounds||TO 2 lbs round steak|
|2 tablespoons||Salad oil|
|16 ounces||Can tomatoes; cut up|
|1 large||Onion; sliced|
|1 \N||Stalk celery; thinly sliced|
|1 tablespoon||Thick bottled steak sauce|
Cut steak into serving-size pieces. Coat with flour, salt, and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil.
Pour off excess fat. In slow-cooking pot, combine meat with tomatoes, onion, celery, and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 5/97 Posted to MM-Recipes Digest V4 #15 by hdbrer@... on Jun 20, 99