Ingredients
1/2 c. flour
1/8 tsp. pepper
1 tsp. salt
4 lb. round steak, cut into 1/2-inch strips
1/2 c. chopped onion
2 small cans sliced mushrooms
2 beef bouillon cubes
1 tsp. Worcestershire sauce
2 tsp. ketchup
2 1/4 c. water
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Dredge beef strips in flour, salt and pepper. Place in slow cooker and add onions and mushrooms. Heat water and stir in bouillon cubes until dissolved. Add Worcestershire and ketchup and pour over meat in cooker. Cover and cook on low heat 7 to 12 hours. Make a paste of vinegar and flour. Stir into pot and mix well. Turn to high heat for 1 hour or until thickened. Serve over rice or egg noodles.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue