Recipe by misscrys79
Have you ever had cube steak (or round steak) sitting in your freezer and had absolutely no idea how you were going to prepare it differently than usual? This was my dilemma until I came across this recipe by Marilyn Moll of Urban Homemaker in a cookbook my friend Shannon kindly printed off for me. Marilyn describes it best: "Vegetables thicken the sauce-like gravy which smothers fork-tender steak." It is important to peel and grate your carrots and finely chop your onion and celery for the gravy to form properly. I also tend to double the amount of flour/mustard mixture that I dredge my round or cube steaks in to be sure that they are well coated. I serve this with cheddar and roasted garlic mashed potatoes.
Top Review by Kitchen Witch Steph
This is definitely not bland. It sure doesn't look that pretty when it comes out of the crock pot but it is delicious. You do have to cut up the veggies finely to help create the sauce which has a nice tangy sweet taste to it. I use cube stead when i make this and you can get away with another 1/2-1 pound more without having to double the sauce. I serve mine with sauteed cabbage and mashed potatoes. Comfort good at its best.
- 1 1⁄2 lbs round steaks, approx. 1-inch thick (or cube steak as I use)
- 2 carrots, peeled and grated
- 2 celery ribs, finely chopped
- 1 onion, finely chopped
- 1⁄4 cup flour
- 2 teaspoons dry mustard
- 16 ounces canned diced tomatoes
- salt and pepper, to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons oil
- 2 teaspoons brown sugar (or sucanat)
Directions See How It's Made
- Cut round steak or cube steak into 6 or more serving size pieces.
- Salt and pepper steak pieces.
- Combine flour and dried mustard; then coat steak pieces with flour mixture.
- Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
- Transfer to a crock pot.
- Heat remaining oil and butter in the same frying pan.
- Add onion, carrots, and celery. Saute until vegetables are glazed.
- Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
- Pour vegetable mixture over the meat in the crock pot.
- Cover and cook on low for 6-8 hours, or until tender.
- Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
- Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.