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Prep Time: 20 Minutes Cook Time: 400 Minutes |
Ready In: 420 Minutes Servings: 8 |
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From TOH Simple & Delicious mag July/Aug 2007. Ingredients:
2 lbs boneless beef top round steaks |
1 (8 ounce) can tomato sauce |
2 tablespoons onion soup mix |
2 tablespoons canola oil |
2 tablespoons red wine vinegar |
1 teaspoon ground oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
8 medium potatoes (7 to 8 oz each) |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Cut steak into serving-size pieces; place in a 5 quart slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat.
2. Scrub and pierce potatoes; place over meat. Cover; cook on low for 7 to 7 1/2 hours or until meat and potatoes are tender.
3. Remove meat and potatoes and keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.
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