Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds round steak (or cube steaks or minute steaks)
  • 2 carrots (sliced into 1" pieces)
  • 1 stalk celery (sliced into 1" pieces)
  • ½ onion (sliced ½" )
  • 2 cloves garlic (sliced)
  • ¼ cup flour
  • 1 tablespoon olive oil
  • ½ cup white wine
  • 1 cup beef broth
  • 14 oz canned diced tomatoes, with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme leaves
  • salt and pepper to taste
  • corn starch for thickening (optional)

Instruction

  • Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
  • Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
  • Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
  • In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
  • Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
  • Serve over mashed potatoes or noodles.