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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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I received the recipe for this dish from my cousin, notes Sharon Morrell from Parker, South Dakota. I make it regularly because our children love the savory steak, tangy gravy and fork-tender veggies. Ingredients:
3 pounds beef top round steak, cut into serving-size pieces |
2 tablespoons canola oil |
2 medium carrots, sliced |
2 celery ribs, sliced |
1-3/4 cups water |
1 can (11 ounces) condensed tomato rice soup, undiluted |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
1/2 teaspoon pepper |
1 bay leaf |
Directions:
1. In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables.
2. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Yield: 8-10 servings.
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