Fix-It and Forget-It Pink Cookbook (44 page)

1 tsp. salt

¼ tsp. pepper

16-oz. can diced tomatoes

¼ cup flour

½ cup water

1. Place onions and celery in bottom of slow cooker.
   
2. Cut steak in serving-size pieces. Dredge in ¼ cup flour. Brown on both sides in oil in saucepan. Place in slow cooker.
   
3. Sprinkle with salt and pepper. Pour tomatoes on top.
   
4. Cover. Cook on Low 9 hours. Remove meat from cooker and keep warm.
   
5. Turn heat to High. Blend together ¼ cup flour and water. Stir into sauce in slow cooker. Cover and cook 15 minutes.
   

Serve gravy with steak.

Nadine Martinitz

Salina, KS

Hazel L. Propst

Oxford, PA

3-lb. round steak

¹
/
₃
cup flour

2 tsp. salt

½ tsp. pepper

3 Tbsp. shortening

1 large onion,
or
more, sliced

1 large pepper,
or
more, sliced

14½-oz. can stewed tomatoes,
or
3-4 fresh tomatoes, chopped

water

1. Sprinkle meat with flour, salt, and pepper. Pound both sides. Cut into 6 or 8 pieces. Brown meat in shortening over medium heat on top of stove, about 15 minutes. Transfer to slow cooker.
   
2. Brown onion and pepper. Add tomatoes and bring to boil. Pour over steak. Add water to completely cover steak.
   
3. Cover. Cook on Low 6-8 hours.
   

Variation:

To add some flavor, stir in your favorite dried herbs when beginning to cook the steak, or add fresh herbs in the last hour of cooking.

Janice Martins

Fairbank, IA

1½ lbs. stewing beef, cubed

¼ cup flour

2 cups stewed tomatoes (if you like tomato chunks),
or
2 cups crushed tomatoes (if you prefer a smoother gravy)

1 tsp. salt

¼-½ tsp. pepper

1 medium onion, chopped

water

1. Combine meat and flour until cubes are coated. Place in slow cooker.
   
2. Add tomatoes, salt, pepper, and onion. Add water to cover.
   
3. Cover. Simmer on Low 6-8 hours.
   

Serve over cooked
noodles
.

Shari Jensen

Fountain, CO

1 small onion, sliced

1 green bell pepper, sliced in rings

1 rib celery, chopped

2 lbs. round steak

2 Tbsp. chopped fresh parsley,
or
2 tsp. dried parsley

1 Tbsp. Worcestershire sauce

1 Tbsp. dry mustard

1 Tbsp. chili powder

2 cups canned tomatoes

2 tsp. dry, minced garlic

½ tsp. salt

¼ tsp. pepper

1. Put half of onion, green pepper, and celery in slow cooker.
   
2. Cut steak into serving-size pieces. Place steak pieces in slow cooker.
   
3. Put remaining onion, green pepper, and celery over steak.
   
4. Combine remaining ingredients. Pour over meat.
   
5. Cover. Cook on Low 8 hours.
   

Serve over
noodles
or
rice
.

Carolyn Baer,
Conrath, WI

Ann Driscoll
, Albuquerque, NM

1½-2 lbs. beef round steak, cut in 3-inch by 1-inch strips

2 Tbsp. oil

¼ cup soy sauce

1 garlic clove, minced

1 cup chopped onions

1 tsp. sugar

½ tsp. salt

¼ tsp. pepper

¼ tsp. ground ginger

2 large green peppers, cut in strips

4 tomatoes cut into eighths,
or
16-oz. can diced tomatoes

½ cup cold water

1 Tbsp. cornstarch

1. Brown beef in oil in sauce­­pan. Transfer to slow cooker.
   
2. Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour over meat.
   
3. Cover. Cook on Low 5-6 hours.
   
4. Add green peppers and tomatoes. Cook 1 hour longer.
   
5. Combine water and corn­starch to make paste. Stir into slow cooker. Cook on High until thickened, about 10 minutes.
   

Serve over
rice
or
noodles
.

Donna Lantgen

Rapid City, SD

1-lb. round steak, sliced thin

3 Tbsp. soy sauce

½ tsp. ground ginger

1 garlic clove, minced

1 green pepper, thinly sliced

4-oz. can mushrooms, drained,
or
1 cup fresh mushrooms

1 onion, thinly sliced

½ tsp. crushed red pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Serve as steak sandwiches topped with
provolone cheese
,
or over
rice
.

Note:

Round steak is easier to slice into thin strips if it is partially frozen when cut.

Donna Treloar

Gaston, IN

3-lb. boneless chuck roast

1 garlic clove, minced

1 Tbsp. oil

2-3 onions, sliced

2-3 sweet green and red peppers, sliced

16-oz. jar salsa

2 14½-oz. cans Mexican-style stewed tomatoes

1. Brown roast and garlic in oil in skillet. Place in slow cooker.
   
2. Add onions and peppers.
   
3. Combine salsa and tomatoes and pour over ingredients in slow cooker.
   
4. Cover. Cook on Low 8-10 hours.
   
5. Slice meat to serve.
   

Variation:

Make Beef Burritos with the leftovers. Shred the beef and heat with remaining peppers, onions, and ½ cup of the broth. Add 1 Tbsp. chili powder, 2 tsp. cumin, and salt to taste. Heat thoroughly. Fill warm flour tortillas with mixture and serve with sour cream, salsa, and guacamole.