Yield: 1 servings
|2 pounds||ROUND STEAK (doesn't have to be exact)|
|¼ cup||FLOUR To taste SALT SEASONED BLACK PEPPER|
|1 large||BELL PEPPER, julienned|
|1 medium||ONION, sliced|
|1||Cloves GARLIC, finely minced|
|½ cup||CARROTS (small, sweet), sliced|
|2||Ribs CELERY, sliced|
|1 can||BEEF BROTH|
|1 can||STEWED TOMATOES (14-1/2 ozs), drained|
|½ tablespoon||BROWN SUGAR (cuts the tomato-y taste)|
|CAJUN SEASONING (optional)|
Combine the flour, salt and seasoned black pepper (the one I use has chips of red pepper in it--plain pepper will do). Pound the flour into the meat with a meat tenderizer or use the side of a plate. Cut the meat into serving-size pieces.
Heat a large skillet, add oil and heat that up. Add the meat and brown on both sides. Place the meat into your crockpot. You don't HAVE to brown the meat, but it does give the gravy a much better flavor.
Using the same skillet, add the bell pepper, onion, carrots and celery; cook until the veggies are lightly browned. Add the garlic and cook briefly. Add the veggies to the meat. Deglaze the pan with a the beef broth--you want the goodies in the bottom. Add the beef broth, tomatoes and brown sugar to the meat. I sometimes add Cajun Seasoning--makes it taste a little like Creole food. Watch the salt, if you add the Cajun seasoning, use it in place of the salt.
Cook on LOW for 7-8 hours. It could take less/more time, depending on how tender the meat is to begin with. The meat will be fork-tender and delicious. Enjoy.
From: Linda.Magee@... Date: 08-15-94 Submitted By GAIL SHIPP On 04-17-95