SWISS STEAK

By Beefman-2

TENDER AND FILLING

Ingredients

• 1/2 CUP ALL PURPOSE FLOUR
• 1 TSP SALT
• 1 TSP PEPPER
• 2 LB ROUND STEAK
• 2 TBSP VEGETABLE OIL
• 1 TSP BUTTER
• 1/2 STALK CELERY DICED
• 1 LARGE YELLOW ONION DICED
• 1 CUP BEEF BROTH
• 1 CUP WATER
• 1 LB BABY CARROTS
• OPTIONAL WORCESTERSHIRE OR STEAK SAUCE

Preparation

Step 1

1) MIX FLOUR, SALT AND PEPPER, TRIM MEAT AND CUBE, COAT WITH FLOUR MIXTURE
2) ADD OIL INTO PAN, ADD MEAT BROWNING ON EACH SIDE 5 MINUTES ADD IN CELERY
COAT ONIONS IN FLOUR AND ADD INTO PAN MIX THEN TRANSFER TO SLOW COOKER ON LOW FOR 8 HOURS AND SERVE