Ingredients
USE 2-3 POUNDS ROUND STEAK AND CUBE. DREDGE IN FLOUR, SEASONING WITH SALT AND PEPPER. BROWN IN 1-2 TABLESPOONS COOKING OIL. MIX BROWNED MEAT IN CROCK-POT WITH:
1 CAN CREAM OF MUSHROOM SOUP
1 LARGE CAN TOMATO SAUCE
1 GREEN PEPPER CUT INTO CHUNKS
6 CARROTS CUT INTO 1 ½ IN PIECES
1 MEDIUM ONION CUT INTO CHUNKS
1 CLOVE OF GARLIC CHOPPED
ONE SMALL CONTAINER OF FRESH MUSHROOMS SLICED
SALT AND PEPPER TO TASTE
Preparation
COOK IN CROCK-POT FOR 6-8 HOURS ON LOW. SERVE OVER RICE OR MASHED POTATOES.
