Swiss Steakcrockpot, main dish, meats 1.50 lb to 2 lbs round steak 2.00 tablespoon flour 1.00 teaspoon salt 0.13 teaspoon pepper 2.00 tablespoon salad oil 16.00 oz can tomatoes; cut up 1.00 large onion; sliced 1.00 stalk celery; thinly sliced 1.00 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 |
