Recipe by Sharlene~W
This recipe is a long-time family favorite from "First" magazine. It can easily be adapted for the crock pot.
Top Review by gingerkitten D
I really loved the flavor of this dish!!! I used the small round steaks (not the most tender cut), and bullion instead of the broth (it was a good brand though). The "sauce", I thought was the best part--make sure you have nice crusty bread to go with this to mop up the juice!! I did thicken it a bit with a slurry of flour and water (about 3tbsp to 1/8 cup water). This was really good!!! Oh, and I DID use a crockpot!!! Thanks Sharlene!!!
- 2 garlic cloves, minced
- 2 onions, sliced
- 2 green bell peppers, sliced
- 1 (15 1/2 ounce) can tomatoes
- 1⁄4 cup flour
- fresh ground pepper
- 2 lbs beef round tip steaks (3/4-inch thick)
- 3 tablespoons oil
- 1 cup beef stock or 1 cup broth
Directions See How It's Made
- Drain tomatoes, reserving the liquid.
- Chop tomatoes.
- Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- Cut meat into serving pieces.
- Coat steaks with the seasoned flour and pound until slightly flattened.
- Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.
- Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.
- Bring to a boil.
- Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).