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Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon Hungarian sweet paprika
- salt and pepper to taste
- 2 pounds beef round steak, cut in 6 to 8 serving-size pieces, pounded to tenderize
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Canola oil
- 1 large garlic clove, minced
- 2 ribs celery, thinly sliced
- 2 to 3 cups thinly sliced onion
- 2 cans (14.5 ounces each) tomatoes, or 4 to 5 medium tomatoes, peeled and sliced
- 1/2 cup beef broth
Preparation:
Combine flour, thyme, paprika, salt, and pepper in a small bowl. Baste steak pieces with Worcestershire sauce, then dredge in the flour mixture. Heat oil over medium-high heat and brown steak pieces about 5 minutes on each side. Transfer steak to slow cooker/Crock Pot. Sprinkle garlic and celery over steak, then add the sliced onion and tomatoes. Pour beef stock into the hot skillet to loosen brown bits; pour over steak. Cover and cook on low for 8 to 10 hours (on high 4 to 5 hours).
Serves 6 to 8.
Serves 6 to 8.
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