As a busy pastor's wife and mother of three under two (twin boys and a baby girl), this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my toddlers gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 beef top round steak (1-1/2 pounds), cut into six pieces
- 2 large carrots, sliced
- 1 celery rib, sliced
- 1 can (8 ounces) tomato sauce
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Worcestershire sauce
- 3 cups hot cooked brown rice
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Transfer to a 4-qt. slow cooker.
- In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice.
Freeze option: Place cooked steak and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Yield: 6 servings.
Originally published as Steak San Marino in Healthy Cooking December/January 2013, p86
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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