Featured Pinch Tips Video
- 1 - 1/4 c
- chicken stock
- 3/4 c
- flour for dredging and thickening
- salt and pepper
- cooking oil
- 2 lb
- beef round steak
- 1/2 c
- white onion, chopped
- green pepper, chopped
- 1/2 c
- celery, chopped
- 1 can(s)
- crushed tomatoes (14 oz)
1Cut steak into individual portion sized pieces (about palm size)
2In a small bowl or cup whisk together chicken stock and 2 - 1/2 Tbsp. of flour and set aside
3Salt and pepper each piece of meat on both sides, then dredge in flour
4Brown meat in hot oil, a few pieces at a time. Use just enough oil to brown well. (2 Tbsp)
5Remove meat from skillet.
6Add chicken stock and flour mixture to pan drippings, stir well, scraping sides of the pan
7Remove from heat and scrape rue from pan into crock pot
8Add tomatoes and chopped vegetables to crock pot and stir.
9Addd browned meat making sure to push meat down into the sauce.
10Cook on low for 4 hours. Serve with sauce spooned over top.