Prep 15 mins
Cook 3 hrs
This easy dish recipe is from the Colorado Cache Cookbook put out by the Junior League of Denver. It's one of those "Throw Together and Let It Cook Itself" recipes that most cooks enjoy fixing.
- 1 1⁄2 lbs round steaks, cut into strips
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 large onion, sliced
- 1 tablespoon molasses
- 3 tablespoons soy sauce
- 1 cup beef broth
- 1 (1 lb) can tomatoes or 1 (1 lb) can tomato puree
- 1 green pepper, sliced
- 1⁄4 lb fresh mushrooms, sliced (or canned)
- Dredge steak strips in a mixture of flour, salt and pepper.
- Put into Dutch oven and add all remaining ingredients.
- Bake covered at 325 degree oven for 2 1/2 to 3 hours.
- Serve over noodles or rice.
I have been making this recipe for about two years at least....I cannot believe I never reviewed it. We absolutely love it at our home, even our guests rave about it. I do use tomato sauce rather than tomatoes, usually leave out the mushrooms. It makes a wonderful broth that tastes great on cornbread. Also I always make it in the crockpot....it takes about eight hours on low.
Yummy Laudee!! I used this recipe as is except I used some moose steak strips. Verrry good. I liked the touch of molasses expecially. And.... I remember the saying "things get better the second time around" Well it did... This reheated very well! Thanks so much for posting. =)
This was very good, easy to prepare and I didn't change a thing. I baked it on Friday for 3 hours but dinner plans changed, so I reheated it last night for our dinner, and it was a winner. I served it with Texmati rice and a loaf of multi-grain bread. I'm saving this one for sure - especially for fall and winter. Thanks!