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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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My good friend Lou gave me this recipe. It is really tasty. I recommend it. I cook mine in the slow cooker at Low for 8 hours. It also freezes very well. Ingredients:
1 tablespoon cooking oil |
2 lbs round steaks (cut in bite size) |
2 onions, sliced |
1 (10 ounce) can tomato soup |
1 (28 ounce) can tomatoes, diced |
1 (10 ounce) can mushrooms (drained) |
1 cup celery, diced |
1/2 teaspoon garlic, crushed |
1 green pepper, diced |
1/3 cup brown sugar |
1/4 cup white vinegar |
1/2 teaspoon ginger |
1 tablespoon worcestershire sauce |
1 tablespoon bovril powder |
1 cup olive (optional) |
Directions:
1. Preheat oven 325*.
2. Heat oil on skillet and brown beef cubes.
3. Spoon into a heavy casserole.Add the rest of the ingredients to the casserole and bake at least 2 hours until well done.
4. Serve with rice or noodles.
5. The olives are superb in this recipe.
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