Tender pieces of steak are slow-cooked with a rich tomato brown gravy!
Ingredients :
1 ½ pounds round steak or cube steaks or minute steaks
2 carrots sliced into 1-inch pieces
1 rib celery sliced into 1-inch pieces
½ yellow onion sliced ½-inch
2 cloves garlic sliced
¼ cup all-purpose flour
1 tablespoon olive oil
½ cup white wine
1 cup beef broth
1 (14.5 ounce each) can diced tomatoes with juices
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme leaves
salt and black pepper to taste
cornstarch optional, for thickening
Directions :
Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
