Louisiana Round Steak
This beefy main dish is always a big hit with the men in our family. After simmering in a slow cooker, the steak takes on a robust taste, and the filling portions are just what we love. —Megan Rohlck, Vermillion, South Dakota
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 medium green pepper, sliced
- 2 beef top round steaks (3/4 inch thick and 1 pound each)
- 1 teaspoon salt, divided
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1 can (28 ounces) diced tomatoes, undrained
- 1/2 cup beef broth
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
Reviews
Cut the steaks in half the thickness, pounded it a little to tenderizer. Added a cup extra beef broth and a cup of cooked quinoa. Put everything in Crock-Pot and cooked on high for 3.5 hours, turned out great. Will make again
yummy!