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Ingredients
- 2 Lb Round Steak
- 1/4 Cup All-Purpose Flour
- To Taste Salt & Pepper
- 1 Large Onion, Sliced
- 1 Large Green Bell Peppers, Julienne (Cut Into Strips)
- 1/2 Cup Carrots, Sliced
- 2 Ribs Celery, Chopped
- 3 Cloves Garlic, Finely Minced
- 1 Can Stewed Tomatoes (14 1/2 Oz), Drained
- 1 Tbsp Brown Sugar
- 1 Can Beef Broth
Details
Servings 2
Preparation
Step 1
In a flat dish, mix the flour, salt and pepper together. Pound the meat using a meat tenderizer for a few minutes, then dredge the meat in the flour mixture and pound it in. The flour will thicken the gravy. Heat up a large skillet. Add a couple of tablespoons of oil. Get the oil good and hot, then add the meat and brown on both sides. Remove the meat from the skillet and add it to your crockpot. Add the onions, bell pepper, carrots and celery to the skillet and brown them in the little oil that'll be left. Put them into your crockpot. De-glaze the skillet with the beef broth (pour it in), scraping the bottom to get all the browned bits. Add this to your crockpot along with the stewed tomatoes and brown sugar. Turn your crockpot on LOW and cook for 8-10 hours. If you don't plan on cooking it that long, cook on HIGH for 4-6 hours. It really doesn't matter, it still tastes great even if it falls apart. Serve with mashed potatoes and soft squishy rolls. The broth doesn't need to be thickened to make gravy because the flour you used thickens it in the crockpot. You don't have to use a crockpot, you can cook this in the oven (covered) at 325-degrees for 2-3 hours.
Per Serving: 1157 Cal (28% from Fat, 55% from Protein, 17% from Carb); 156 g Protein; 35 g Tot Fat; 12 g Sat Fat; 15 g Mono Fat; 49 g Carb; 7 g Fiber; 96 mg Calcium; 20 mg Iron; 1842 mg Sodium; 435 mg Cholesterol; AccuPoints = 25.3
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