Recipes

[KathyInColorado]

Round Steak

1 boneless beef round steak (1 1/2 pounds) trimmed and cut into 4 pieces (I used a little over 2 lbs)

1/4 cup all-purpose flour

1 tsp black pepper

1/2 tsp salt

1 TBS vegetable oil

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted (I used two cans of golden mushroom soup)

3/4 cup water

1 medium onion, quartered (we chopped ours)

1 can (4 ounces) sliced mushrooms, drained

1/4 cup milk

1 package (1 ounce) dry onion soup mix (didn't use and tasted fine without it)

1 bay leaf

Seasonings, to taste: salt, black pepper, ground sage, dried thyme

5 red potatoes cut up

10 small carrots

1. Place steak in large resealable plastic food storage bag. Close bag and pound with meat mallet to tenderize steak. Combine flour, 1 teaspoon pepper and 1/2 teaspoon salt in small bowl; add to bag with steaks. Shake to coat meat evenly.

2. Heat oil in large skillet over medium-high heat until hot. Remove steak from bag; shake off excess flour. Add steak to skillet; brown both sides. Transfer steak and pan juices to 4 1/2 quart crock-pot slow cooker.

3. Add canned soup,water, onion, mushrooms, rest of vegetables, dry soup mix, bay leaf and seasonings, to taste. Cover, cook on low 5 to 6 hours. Makes 4 servings

Tip: Browning meat before cooking it in the crock-pot slow cooker isn't necessary but helps to enhance the flavor and appearance of the finished dish. I did not brown it. It turned out moist and full of flavor.

This is from the Crock-Pot cookbook on page 164. It was on ITKWD in December. Hope you enjoy this. We will have leftovers for us tomorrow night. If you have four big eaters, you might want to double this. Kathy