 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon pepper |
1/4 teaspoon salt |
2 to 2-1/2 pounds boneless beef top round steak |
1 to 2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1-1/3 cups water |
1 cup sliced celery, optional |
1/2 cup chopped onion |
1 to 3 teaspoons beef bouillon granules |
1/2 teaspoon minced garlic |
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. Yield: 6 servings.
|
|