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Swiss Steak
2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat the oil in a skillet, then coat the steak with flour and brown in the
oil. Remove the steak from the skillet and drain. Place the potatoes,
carrots and onion in the bottom of the Crock-Pot
®
Slow Cooker. Place
the steak on top of the vegetables and sprinkle with salt and pepper.
Pour the tomatoes and tomato sauce over the meat. Cover; cook on
Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 3 - 6 Quarts
13
Steak Rolls Florentine
2 lbs. top round, cut 1/2 inch thick
1 tbs. fat-free Italian dressing
1 10 oz. package frozen spinach, chopped, drained and squeezed dry
1/3 cup onion, chopped
1 clove garlic, minced
1 tbs. fresh basil leaves
2 tbs. Romano cheese, grated
1 14 oz. can stewed tomatoes
Cut steak into 2 pieces, each about 10 x 4 inches. Place steak on
cutting board and brush with dressing. Combine spinach, onion, garlic,
basil and cheese in a small bowl. Stir in 1 cup of tomatoes. Spoon
one cup of spinach mixture over each steak, spreading to cover steak
evenly. Roll up in jelly-roll fashion. Tie rolls with string. Place the meat
rolls in the Crock-Pot
®
Slow Cooker and pour the remaining tomatoes
and spinach over the meat. Cover; cook on Low for 8 to 10 hours or
on High for 4 to 5 hours.
Recommended Unit Size: 2 1/2 - 5 Quarts
12
Beef and Pork Beef and Pork
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 12
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