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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon(s) pepper |
3/4 cup(s) flour |
1/4 teaspoon(s) salt |
2 pound(s) boneless shoulder steak |
1 can(s) cream of mushroom soup |
2 tablespoon(s) butter |
1 1/3 cup(s) water |
1 cup(s) celery sliced |
1/2 cup(s) onion chopped |
1 tablespoon(s) beef bouillon |
1 teaspoon(s) fresh garlic minced |
Directions:
1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
3. Nutritional Analysis: 1 steak with about 1/2 cup gravy equals 313 calories, 9 g fat (4 g saturated fat), 92 mg cholesterol, 666 mg sodium, 18 g carbohydrate, 2 g fiber, 37 g protein.
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