1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 green pepper, diced
1 onion, chopped
3 c. baby carrots cut into 1” pieces
2 (14.5 ounce) cans diced tomatoes with juice
1 (14.5 oz) can cream of mushroom soup
1 T. garlic, minced
1 T. Worcestershire sauce
2 T. brown sugar (optional)
2 beef bouillon cubes
1 T. cornstarch
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture. Place the vegetables and beef in a crock pot. Mix in the tomatoes with juice, Worcestershire sauce, soup, garlic, brown sugar, and beef bouillon and add to the crock-pot.
Cover, and cook 8 to 10 hours on low, until the round steak is very tender. About an hour before you’re ready to serve, add the cornstarch mixed with a bit of sauce to the pot to thicken everything up. Delicious with mashed potatoes.
Really good! I took my steak out of the freezer only about 1 hour before using, which made it easier to cut into cubes.