Marvelous Recipes

Tender round steak, succulent potatoes and thick gravy, combine to make this dinner incredibly delicious!

2 pounds boneless beef top round steak
1 (8 oz.) can tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
7-8 medium potatoes
1 tablespoon cornstarch
1 tablespoon cold water

1. Cut steak into serving-size pieces and place in bottom of a 5 quart slow cooker. In a large bowl, combine tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper. Pour over steak in slow cooker.

2. Scrub potatoes and pierce on all sides with a fork; place over meat. Cover and cook on Low for 7 to 7-1/2 hours or until meat and potatoes are tender. Remove meat and potatoes and keep warm.

3. To make gravy, pour cooking juices into a small saucepan; skim fat. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil over medium-high heat and cook, stirring constantly, for 2 minutes or until thickened. Serve with the meat and potatoes. Makes 8 servings.

This is a rich, hearty meal to warm up with on a cold wintry night. Great all by itself, or serve with toasted garlic bread and a salad. Yum! And don’t throw away the leftovers. This hearty and delicious stew tastes even better warmed up the next day!!!

1-1/2 pounds beef round steak, cut into cubes
3 tablespoons cooking oil
1 teaspoon salt
1 teaspoon pepper
3 packages brown gravy mix blended in 3 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 large onion, peeled and chopped
2 celery ribs, chopped
4-5 carrots, scraped and sliced
4-5 medium potatoes, peeled and cut into eighths

1. Heat oil in large skillet. Roll round steak cubes in flour and brown in hot oil until richly browned on all sides. Place browned meat in Dutch oven.

2. Add brown gravy mix blended with water. Sprinkle in salt and pepper. Add garlic powder, onion powder and parsley flakes and Worcestershire sauce.

3. Cover tightly and simmer over low heat, stirring occasionally, 1-1/2 to 2 hours or until meat is tender.

4. Add onion, celery, carrots and potatoes. Continue cooking, covered, until vegetables are tender. Makes 6 servings.