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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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âMy mom used to make this wonderful dish, and it's always been one that I love,â writes Deanne Stephens from McMinnville, Oregon. âI especially like how the thick gravy drapes both the meat and the potatoes.â Ingredients:
2 pounds beef top round steak |
1 can (8 ounces) 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 ounces each) |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 8 hours or until meat and potatoes are tender.
2. Remove meat and potatoes; 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. Yield: 8 servings.
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