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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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A great recipe from Quick Cooking magazine. Ingredients:
3/4 cup all-purpose flour |
1 teaspoon pepper |
1 teaspoon onion powder |
2 lbs boneless round steak |
2 tablespoons margarine |
1 can cream of mushroom soup (10 3/4 oz) |
1 1/3 cups water |
1 cup sliced celery (optional) |
1/2 cup onion, chopped |
1 clove garlic, minced |
3 teaspoons beef bouillon granules |
Directions:
1. In a shallow bowl combine flour, pepper, and onion powder.
2. Cut steak into six serving size pieces; dredge in flour mixture.
3. In a skillet brown steak in butter (olive oil is a good substitute here).
4. Transfer to slow cooker.
5. Combine remaining ingredients, pour over steaks.
6. Cover and cook on low for 8-9 hours, or until steak is no longer pink.
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