Saturday, 18 October 2014


1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce
Cut steak into serving size pieces. Coat with flour, salt and pepper. In
large skillet or slow cooking pot with browning unit, brown meat in oil.
Pour off excessive fat. In slow cooking pot, combine meat with
tomatoes, onion, green pepper and steak sauce. Cover pot and cook
on low for 6 to 8 hours or until tender. Thicken juices with additional
flour, dissolved in a small amount of water, if desired. Makes 5 or 6
servings. Serve with mashed potatoes.

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