Mushroom Round Steak
Source of Recipe
Quick Cooking Magazine
List of Ingredients
� cup all-purpose flour
� t pepper
2 to 2 � lbs boneless beef round steak (1/2 inch thick), cut in serving size pieces
2 T vegetable oil
1 can (10 � oz) condensed French Onion Soup, undiluted
1 can (8 oz) mushroom stems and pieces, drained
� c water
� c ketchup
1 T Worchestershire sauce
2 T cornstarch
� c water
1 cup (8 oz) sour cream
Recipe
In a large, resealable plastic bag, combine the flour, salt and pepper. Add beef a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a slow cooker with a slotted spoon. In a bowl, combine the soup, mushrooms, water, ketchup and Worchestershire Sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender. Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat. Yield: 6 servings
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