(Photo by Taste of Home) |
ROUND STEAK ITALIANO
1 to 2 pounds boneless top round steak
1 8-ounce can tomato sauce
2 Tblsp. onion soup mix*
1 Tblsp. olive or canola oil
2 Tblsp. cider vinegar
1 tsp. oregano
1/4 tsp. pepper
Garlic powder to taste
6 to 8 medium potatoes
1 Tblsp. cornstarch
1 Tblsp. cold water
Cut steak into serving-size pieces; place in a 5-quart slow cooker. In a small bowl or a 2-cup measure, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat.
Scrub and pierce potatoes; place on top of meat. Cover; cook on Low for 7 to 8 hours or until meat and potatoes are tender.
Remove meat & potatoes to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim off any fat. Combine the cornstarch and cold water until smooth and gradually stir into cooking juices. Bring to a boil over medium heat, cook and stir until thickened, about 2 minutes.
Yield: 6 to 8 servings
* Here’s my recipe for:
ONION SOUP MIX
3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 tsp. sugar
1/8 tsp. celery seed, optional -- I usually omit this
Combine all ingredients in a medium bowl; store in an airtight container in a cool dry place for up to 1 year. When a recipe calls for onion soup mix, use 5 Tablespoons mix for each envelope of onion soup called for. So many recipes seem to call for a package of onion soup mix, and this is far more economical.
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